Lemon Meringue Pie

1. Prepare and Chill Pie Crust

Roll out the pastry dough to fit a 12-inch pan. Trim excess and crimp edges. Prick the base with a fork and freeze to chill for 20-30 minutes.

2. Prepare Lemon Filling

Zest and juice Meyer lemons to collect zest and 1/4 cup of juice. Whisk together whole eggs, egg yolks, and granulated sugar in a saucepan. Stir in lemon juice, zest, and both butters. Cook over low heat until mixture thickens.

3. Bake Pie Crust

Preheat oven to 375°F (190°C). Line chilled crust with foil and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and foil, then reduce temperature to 350°F (175°C) and bake until golden brown, about 12-15 minutes.

4. Add Lemon Filling to Crust

Pour lemon filling into baked crust and return to oven. Bake at 350°F (175°C) for 10-15 minutes until set.

5. Make Meringue Topping

Beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and vanilla extract, beat until stiff peaks form.

6. Top Pie with Meringue and Bake

Spread meringue over pie, starting at edges. Bake at 375°F (190°C) for 10 minutes or until golden brown.

7. Cool Pie

Place the baked pie on a cooling rack and let it cool completely for 1-2 hours at room temperature.