- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
- 4 large eggs, at room temperature
- 1 cup + 2 Tbsp sugar
- 3 Tbsp Meyer lemon zest
- 2/3 cup fresh Meyer lemon juice
- 1/4 cup flour
- 1/8 tsp salt
- 5 large egg whites, at room temperature
- 1 cup sugar
- For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Place disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is 1/4-inch thick, approximately a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared pie or tart pan, lightly pressing down into the bottom and sides of the pan. For a pie, trim the overhang to 1 inch and crimp the edges. For a tart, run the rolling pin across the top of the pan to remove the excess dough. Chill in the freezer for 30 minutes.
- Preheat oven to 350°F and place a rimmed baking sheet in the middle of the oven. Line the chilled pie dough with a piece of crinkled parchment paper, and fill with granulated sugar, dried beans, or pie weights.
- Place pan on pre-heated baking sheet and blind bake for 30 to 35 minutes, until the pie crust is pale golden and the bottom is completely set. At that point, carefully lift out the parchment and the weights. Return the crust to the oven for another 3 to 5 minutes, until the bottom crust is golden brown.
- While the crust blind bakes, prepare the filling. Lightly whisk eggs in a large bowl. Whisk in sugar, Meyer lemon zest and juice, flour, and salt until smooth and fully incorporated.
- Reduce oven temperature to 325°F and slowly pour filling over hot crust; carefully return pan to oven and continue baking until filling is firm, 24 to 27 minutes. Cool pie completely in pan on wire rack, then cover and chill in the refrigerator for 2 hours.
- For the Swiss meringue, combine egg whites and sugar in a mixer bowl and place the bowl over a pan of simmering water. Heat mixture to 160°F while whisking constantly to dissolve the sugar, about 5 minutes.
- Transfer mixer bowl to stand mixer fitted with wire whip attachment. Starting on low and increasing to medium-high speed, whisk for 8 to 10 minutes, until the mixture is fluffy and glossy, forms stiff peaks, and the mixer bowl is cool to the touch.
- Pipe or pile meringue over pie, then toast carefully with a blow torch or under a broiler. Refrigerate until ready to serve (meringue can be added 2-3 hours before serving). To slice, dip a sharp knife in hot water and let excess drip off before cutting each slice.
Depending on the size of your tart pan, you may have some extra filling. Bake the extra filling in ramekins until set, or turn the extra filling into mini Meyer lemon tarts.
Keywords: Meyer Lemon, Lemon, Meringue, Pie, Tart