Ohio Lemon Pie

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup ice-cold water
• 3 large egg yolks
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 3 large egg whites
• 1 cup granulated sugar

Instructions

1. In a large mixing bowl, combine the flour, sugar, and salt. Whisk until well combined.
2. Add the chilled butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
3. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit.
6. In a medium saucepan, whisk together the egg yolks, lemon juice, sugar, and melted butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
7. Remove the saucepan from the heat and stir in the grated lemon zest and salt. Let the mixture cool to room temperature.
8. Pour the cooled lemon curd into the pie crust and smooth the top with a spatula.
9. In a clean bowl, beat the egg whites and granulated sugar until stiff peaks form.
10. Spread the meringue over the lemon curd, making sure to seal the edges of the meringue to the pie crust.
11. Bake the pie for 10-12 minutes, or until the meringue is golden brown.