This showstopping dessert combines a crispy butter crust, silky lemon filling, light fluffy meringue, and berry jam swirls for the perfect balance of creamy, crunchy, tart and sweet.
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1
In a large bowl, combine flour, granulated sugar, and salt. Mix well.
2
Add cubed cold butter and work it into the flour mixture with your fingertips or a pastry blender until the mixture resembles coarse crumbs with some almond- and pea-sized pieces of butter.
3
Add ice water one tablespoon at a time, mixing gently between additions, until the dough just comes together. Use about 4 to 6 tbsp total.
4
Knead the dough in the bowl by pressing and folding to distribute the butter into thin flakes. Shape into a disc, wrap well, and chill for at least 1 hour or up to 3 days.
5
Roll the chilled dough into a 12-inch round on a floured surface and transfer it to a pie dish. Fold the edges under and crimp decoratively with your fingers.
6
Chill the pie crust in the freezer for at least 15 minutes or overnight. Brush the crust edges with egg white for shine.
7
Line the pie with parchment paper and pie weights. Bake at 400°F for 25 minutes, then remove the weights and parchment. Reduce heat to 375°F and bake 12–15 minutes more until golden.
8
Remove the crust from the oven and let it cool.
9
Separate 6 egg yolks into a large bowl, reserving 4 egg whites for the meringue. Separate the eggs by hand, cracking each into a small bowl first before transferring.
10
Whisk the 6 egg yolks together until smooth and combined, without frothing.
11
In a medium saucepan, combine fresh lemon juice, water, sugar, salt, cardamom, and cornstarch. Heat over medium, whisking constantly for 3–7 minutes until the mixture thickens.
12
The mixture should reach 175°F. Remove from heat and set aside on the counter.
13
Slowly whisk 1 cup of the hot lemon mixture into the egg yolks to temper them gently and warm them up.
14
Return the pan to medium heat and slowly whisk in the yolk mixture. Stir constantly for 3–7 minutes until it starts to bubble with visible trails from the whisk.
15
Remove from heat and whisk in the cubed cold butter until completely melted. This adds a silky texture and rich decadent flavor.
16
Pour the lemon filling into the cooled pie crust. Cover with plastic wrap to prevent a skin from forming, then refrigerate for at least 3 hours or overnight.
17
In a medium bowl, combine the 4 reserved egg whites and granulated sugar. Whisk until smooth.
18
Place the heat-proof bowl over a pot of simmering water (without the bowl touching the water) and whisk constantly for about 5 minutes, until the mixture reaches 160°F for food safety. The sugar should dissolve completely.
19
Pour the mixture into a stand mixer fitted with a whisk attachment. Beat on medium-high speed for about 10 minutes until thick, glossy peaks form and the meringue has cooled.
20
Mound the meringue onto the chilled lemon filling, making sure it touches the crust edges to seal the pie. Shape it decoratively as desired.
21
Drop spoonfuls of jam across the meringue (using 2–4 tbsp total). Swirl gently with the tip of a knife to distribute the jam throughout the meringue.
22
Optional: Use a kitchen torch to lightly brown the meringue peaks for a dramatic caramelized finish.
23
Cut and serve. The pie should have a crispy butter crust, silky lemon filling, light fluffy meringue, and sweet berry jam swirls throughout.
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