19-inch pie crustfitted into a deep dish pie plate
Pie Filling:
Zest from 3 large lemons
1-1/2cupsgranulated sugar
1/3cupcornstarch
1/8teaspoonsalt
1cupfresh lemon juice
1cupwater
2tablespoonsunsalted butter
6egg yolks
1tablespoonAdams clear vanilla extract
Meringue:
6egg whites at room temperature
1/2teaspooncream of tartar
3/4cupgranulated sugar or superfine sugar
1teaspoonAdams clear vanilla extract
Instructions
Preheat oven to 450°F.
Prick bottom of pie crust with a fork, then line with a round parchment sheet and pie weights (or uncooked beans if you have to).
Parbake unfilled in the oven for 12-15 minutes or until light brown, then remove and cool.
Reduce oven temperature to 350°F.
Zest lemons and reserve then juice lemons (should have one cup total, if not, top up with water and set aside.
Pulse granulated sugar with lemon zest in a food processor to mix.
Separate eggs into cups of white and yolk.
Set aside the whites until you make the meringue.
Place lemon sugar in a skillet with the cornstarch, salt, lemon juice and water, whisking until smooth.
Heat the lemon filling over low heat, stirring, until it comes to a boil; boil one minute then remove from heat.
Whisk the yolks in a bowl and add one ladle of filling, quickly whisking to blend, then do this again twice, until yolk mix is hot.
Stir the yolk mix into the filling mix and heat again until it comes to a boil, then boil one minute.
Stir in clear vanilla extract and remove from heat.
Cover and keep warm.
If not using superfine (caster/baker's) sugar, place it in a food processor and pulse a few times until it has a softer grain.
Place egg whites in an electric mixer fitted with a wire whip; add cream of tartar and mix until frothy, then add sugar gradually and run until stiff glossy peaks form.
Place lemon filling in crust and top with meringue, making deep swirls into the meringue for best browning.
Bake for 20-25 minutes or until the meringue is nicely browned.
Cool pie to room temperature then chill 4-6 hours to let the filling set up fully.