Gaslight-Me Pie 🥧

Ingredients

• 1 1/4 cups All-Purpose Flour (sifted)
• 1/2 cup Unsalted Butter (cold, cubed)
• 2 tablespoons Granulated Sugar (for crust)
• 1/4 teaspoon Salt (for crust)
• 3 tablespoons Ice Water (very cold)
• 1 cup Granulated Sugar (for filling)
• 3 tablespoons Cornstarch (for filling)
• 1/4 teaspoon Salt (for filling)
• 1/4 cup Water (for filling)
• 1/2 cup Fresh Lemon Juice (about 2–3 lemons, freshly squeezed)
• 2 teaspoons Lemon Zest (fine zest, from same lemons)
• 4 large Egg Yolks (room temperature)
• 2 tablespoons Unsalted Butter (cut into small pieces, added to hot filling)
• 4 large Egg Whites (room temperature, can use pasteurized if concerned)
• 1/4 teaspoon Cream of Tartar (stabilizes meringue)
• 1/2 cup Granulated Sugar (for meringue)

Instructions

1. Make the Pie Crust

   In a mixing bowl combine flour, sugar, and salt. Add cold butter cubes and cut them into the dry ingredients until the mixture resembles coarse crumbs. Drizzle ice water a tablespoon at a time, mixing gently until the dough just comes together.

   Time: PT15M

2. Chill the Dough

   Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes.

   Time: PT15M

3. Blind‑Bake the Crust

   Roll out the chilled dough on a lightly floured surface to fit a 9‑inch pie dish. Transfer, trim excess, and crimp edges. Line with parchment and fill with pie weights or dried beans. Bake at 375°F for 12‑15 minutes, then remove weights and bake another 3‑5 minutes until lightly golden.

   Time: PT15M

   Temperature: 375°F

4. Prepare Lemon Filling

   In a saucepan whisk together sugar, cornstarch, and salt. Stir in water, lemon juice, and zest. Cook over medium heat, stirring constantly, until thickened and bubbling (about 5‑7 minutes). Temper the egg yolks by whisking a small amount of hot mixture into them, then return everything to the pan and cook 1‑2 minutes more. Remove from heat and stir in butter until melted.

   Time: PT10M

   Temperature: Medium heat

5. Fill the Crust

   Pour the hot lemon filling into the baked crust, spreading evenly.

   Time: PT2M

6. Make the Meringue

   In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks develop.

   Time: PT8M

7. Top and Bake the Pie

   Spoon the meringue over the lemon filling, spreading to the edges to seal. Bake at 350°F for 10‑12 minutes, or until the meringue is golden brown.

   Time: PT12M

   Temperature: 350°F

8. Cool and Serve

   Allow the pie to cool on a rack for at least 2 hours before slicing so the filling sets.

   Time: PT2H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g