Lemon Meringue Pie | Connecticut Public

Ingredients

• 1 1/3 cups all-purpose flour
• 2 tablespoons sugar
• Grated peel of 1 lemon ((about 1 tablespoon))
• 1/2 teaspoon kosher salt
• 1/2 cup butter ((1 stick), chilled, cut into 1/2-inch cubes)
• 4 to 5 tablespoons ice water
• 4 egg whites, (room temperature)
• 1 teaspoon vanilla bean paste
• 1/2 teaspoon cream of tartar
• 1/3 cup superfine sugar
• 4 egg yolks
• 1 1/2 cups water
• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• Pinch kosher salt
• 3 tablespoons butter
• 2 teaspoons grated lemon peel
• 1/3 cup freshly squeezed lemon juice ((about 2 medium lemons) )