Meyer Lemon Pie

Instructions

1. 1

   Make the Avocado Oil Crust

   Whisk together flour, salt, sugar, and lemon zest. Make a well in the center and pour in cold avocado oil. Mix with a fork until crumbly. Add cold milk 1 tablespoon at a time until dough comes together. Press into a disk, wrap, and refrigerate for 30 minutes.

2. 2

   Blind Bake the Crust

   Preheat oven to 375°F (190°C). Press the chilled dough evenly into a 9-inch pie dish, crimping the edges decoratively. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove weights, and bake 10 more minutes until lightly golden. Let cool.

3. 3

   Prepare the Lemons

   Zest the Meyer lemons first, then juice them. You need 1 cup of juice and 2 tablespoons of zest. Meyer lemons are less acidic and more fragrant than regular lemons - their unique flavor is what makes this pie special. Strain the juice to remove pulp and seeds.

4. 4

   Make the Curd Filling

   In a medium saucepan, whisk together sugar, egg yolks, whole eggs, lemon juice, lemon zest, and salt. Cook over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon, about 8-10 minutes. Do not let it boil.

5. 5

   Finish the Filling

   Remove from heat and whisk in butter one piece at a time until fully incorporated and silky smooth. Strain through a fine mesh strainer into a clean bowl to remove any cooked egg bits. Press plastic wrap directly onto the surface to prevent a skin from forming.

6. 6

   Fill the Pie

   Pour the warm lemon curd into the cooled pie crust. Spread evenly with an offset spatula. Refrigerate for at least 4 hours or until completely set.

7. 7

   Make the Meringue (Optional)

   In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar while beating on high speed until stiff, glossy peaks form. Beat in vanilla. Spread over chilled pie, creating peaks and swirls.

8. 8

   Toast the Meringue

   Use a kitchen torch to carefully brown the meringue peaks until golden. Alternatively, broil for 1-2 minutes, watching carefully to prevent burning. The toasted meringue adds beautiful color and a slight caramel flavor.

9. 9

   Serve

   Serve immediately after toasting the meringue, or refrigerate if serving plain with whipped cream. For clean slices, dip your knife in hot water between cuts. Garnish with thin lemon slices or additional zest.