Meyer Lemon Meringue Pie

For the filling:
12 Egg Yolks
2 C, granulated Sugar
6 Meyer Lemons, juiced (approx. 1 C of juice)
2 sticks of Butter, diced
Zest from the Meyer Lemons
This recipe makes approximately 2 pints.
In a metal or glass bowl (heat-proof), whisk the egg yolks and sugar. Place the bowl over a pot of simmering water, making sure that the water does not touch the bottom of the bowl. Pour in the juice and stir continually with a rubber spatula or wooden spoon for about 10-15 minutes, until the mixture thickens. Make sure not to allow the mixture to boil. Add the butter and stir until melted and well incorporated. Whisk in the reserved zest. Allow to cool completely and then refrigerate until well chilled and set. I liked to make the filling ahead of time, up to 1 week.

For the crust:
1 ¼ C. AP Flour
½ C. chilled Butter, cut into small pieces
½ tsp. granulated Sugar
½ tsp. Salt
2-4 Tbsp. ice cold Water
I use my FP for this step.
Add the flour, sugar and salt to the bowl of your FP and pulse for just like 5 seconds to combine. Next pulse in the butter just until it looks like course meal. Lastly, with the machine running slowly drizzle in the ice cold water til it just comes together, it may still look too dry, but pour it out on to a sheet of plastic wrap and bring everything together. Shape the dough into a flat disc, wrap tightly in the plastic and refrigerate for at least 1 hour.

Preheat the oven to 400⁰F

I roll out the dough between two sheets of plastic wrap, it’s easier that way, into approximately a 13 inch disc, an 1/8th inch thick. If it gets to soft and sticky, refrigerate for about 5-10 minutes to let the butter firm back up a bit. Remove the top sheet of plastic wrap, and use the bottom sheet to help you place the crust gently in a 9 inch pie plate. Trim away all but 1 inch of excess and crimp. I chose to trim the crust right to the edge of the plate, less fuss. Prick the bottom of the crust with the tines of a fork several times; cover with that plastic wrap and chill for 30 minutes.
Remove the plastic and place a piece of parchment paper carefully over the pie shell and fill with pie weights, dried Beans or uncooked Rice. Bake for 10 minutes and then remove the paper and rice; bake for another 12 minutes until golden brown. Cool completely on a rack. Once the shell is cooled spoon in the filling and spread it out evenly. Cover with plastic wrap and chill until the filling is firm.
In the mean time, make your meringue.

For the Meringue, I made a Swiss Meringue.

4 Egg Whites
½ C. granulates Sugar
¼ tsp. Cream of Tartar
1 tsp. Vanilla Extract
Pinch of Salt

In a glass or SS bowl over a pot of simmering water, add all of the ingredients, except for the Vanilla and stir continually until the mixture reaches 160⁰. Transfer to the bowl of a stand mixer (or use a hand mixer) and beat the egg mixture until you reach soft peaks. Gently stir in the Vanilla.
Remove the plastic from the filled pie shell and add about half of the meringue, spreading it out to the edge of the crust, covering the filling completely. Now mound the rest of the meringue, making lots of peaks that will brown and look pretty.