Lemon Meringue Pie

Prepare the Crust:

1. Preheat Oven: Preheat your oven to 190°C.

2. Make the Dough: In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, one tablespoon (approx. 15 ml) at a time, mixing until the dough comes together.

3. Roll and Bake: Roll out the dough on a floured surface and fit it into a 9-inch (23 cm) pie dish. Trim the edges and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, or until lightly golden. Remove weights and parchment paper, then bake for an additional 5 minutes. Let cool.

Prepare the Lemon Filling:

1. Mix Dry Ingredients: In a medium saucepan, combine the sugar, corn flour, and salt. Gradually stir in water and fresh lemon juice until smooth.

2. Cook Filling: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.

3. Temper Egg Yolks: Gradually whisk about 120 ml of the hot mixture into the beaten egg yolks, then return the egg yolk mixture to the saucepan. Cook for another 2 minutes, stirring constantly.

4. Add Lemon and Butter: Remove from heat and stir in the butter, lemon zest, and Sicilian lemon essence until smooth. Pour the hot filling into the baked crust.

Prepare the Italian Meringue:

1. Make Sugar Syrup: In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves and the mixture reaches 115°C on a candy thermometer.

2. Beat Egg Whites: While the sugar syrup is heating, beat the egg whites with cream of tartar in a large bowl until soft peaks form.

3. Add Sugar Syrup: With the mixer running, carefully pour the hot sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating until the meringue is glossy and forms stiff peaks. Beat in the vanilla extract.

4. Top the Pie: Spread the Italian meringue over the hot lemon filling, sealing the edges to the crust to prevent shrinking. You have two options to finish the meringue:

   • Using a Torch: Use a kitchen torch to gently crisp the edges and top of the meringue until golden brown

     OR

   • Baking: Preheat your oven to 175°C and bake the pie for 10-15 minutes, or until the meringue is golden brown.

Cool and Serve:

1. Cool Completely: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving to set the filling.

Enjoy your refined and refreshing Lemon Meringue Pie with the added zest of Sicilian lemon essence and the elegance of Italian meringue, finished to perfection with a torch OR by baking!