The fine structure of our Caster Sugar allows it to dissolve quickly, making it a superior ingredient for confectionary use and perfect for creating a beautiful meringue.
Prep time: 140 min
Cook time: 10 min
Total time: 150 min

Ingredients
Makes 1 pie
-
3 Lemons
-
8 Tablespoons Unsalted Butter, room temperature
-
4 Extra Large Eggs, 2 separated
-
1/8 Teaspoon Kosher Sea Salt Flakes
-
1/4 Teaspoon Cream Of Tartar
-
1 Pie Crust, pre-baked
Directions
-
Zest and juice lemons and reserve separately.
-
Place lemon zest and 1-1/2 cups Caster Sugar in food processor and pulse until zest is as fine as sugar.
-
Beat butter and lemon-sugar mixture in standing mixer until fluffy. Continue mixing, and add two eggs and two egg yolks, one at a time. Add lemon juice and salt and mix well to combine.
-
Pour mixture into medium saucepan and heat over low, stirring constantly until mixture is thickened and reaches 170°F.
-
Remove curd and spread thinly onto clean sheet pan to cool quickly. Lay piece of plastic wrap over top to prevent skin from forming.
-
Add two egg whites and cream of tartar to large bowl. Beat on medium-high until soft peaks form, then add remaining sugar, 1/2 cup at a time.
-
Spread lemon curd into pre-baked crust so top is smooth. Add meringue in dollops and spread to cover lemon curd. Chill pie in refrigerator for 2 hours.
-
Preheat broiler to medium.
-
Place pie under broiler to brown meringue. This should take only seconds. Refrigerate pie again until ready to serve.