Mile-High Lemon Meringue Pie

• All-purpose flour, for dusting
• 1/2 recipe Pate Brisee, Shortening Variation (page 322)
• 1/4 cup cornstarch
• 1 cup sugar
• 1 1/2 teaspoons finely grated lemon zest plus 1/2 cup fresh lemon juice (from 4 lemons)
• 1/4 teaspoon salt
• 2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 4 tablespoons unsalted butter, room temperature
• Mile-High Meringue Topping (page 340)

1. On a lightly floured surface, roll out dough to a 13-inch round.
2. Fit into a 9-inch pie plate.
3. Trim dough, leaving a 1-inch overhang.
4. Tuck overhang under, flush with rim, and crimp edges.
5. Pierce bottom of shell all over with a fork.
6. Refrigerate or freeze until firm, about 30 minutes.
7. Preheat oven to 375F.
8. Line shell with parchment, and fill with pie weights or dried beans.
9. Bake until edges begin to turn golden, 15 to 18 minutes.
10. Remove weights and parchment.
11. Bake until crust is golden brown, 15 to 18 minutes.
12. Let cool completely on a wire rack.
13. Combine the cornstarch, sugar, zest, and salt in a saucepan.
14. Whisk in the water.
15. Cook over medium heat, stirring, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
16. In a medium bowl, whisk egg yolks until combined.
17. Pour in cornstarch mixture in a slow, steady stream, whisking until completely incorporated.
18. Return mixture to saucepan.
19. Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.
20. Remove from heat, and stir in lemon juice.
21. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next.
22. Let custard cool in saucepan on a wire rack 10 minutes, whisking occasionally.
23. Pour custard into crust.
24. Press plastic wrap directly on surface of custard.
25. Refrigerate until custard filling is chilled and firm, at least 6 hours or up to overnight.
26. Heap meringue on top of filling, making sure it extends to edge and touches crust (to prevent shrinking).
27. Use a kitchen torch to lightly brown meringue peaks.
28. Alternatively, place pie under the broiler for 1 or 2 minutes; watch carefully to ensure meringue doesnt burn.
29. Serve immediately.

flour, brisee, cornstarch, sugar, lemon zest, salt, water, egg yolks, unsalted butter, meringue topping

Taken from www.epicurious.com/recipes/food/views/mile-high-lemon-meringue-pie-389669 (may not work)