Name: Lemon Meringue Pie
Yield: 8 Servings
Ingredients: 6 tablespoons chilled unsalted butter, cut into pieces; 4 large egg yolks; 1⅓ cups sugar; ⅓ cup cornstarch; ½ teaspoon kosher salt; 1 tablespoon finely grated lemon zest; ½ cup fresh lemon juice; ¾ teaspoon sugar; ½ teaspoon kosher salt; 1¼ cups all-purpose flour, plus more for surface; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 1 teaspoon apple cider vinegar; Nonstick vegetable oil spray; 3 large egg whites; ½ teaspoon vanilla extract; ⅛ teaspoon cream of tartar; Pinch of kosher salt; 3 tablespoons plus ½ cup sugar; ¼ teaspoon fresh lemon juice; A candy thermometer; a kitchen torch (optional)

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Wes Frazer

Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

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