Lemon Meringue Pie w/ Einkorn Pie Crust

Step 1

Make the pie crust by mixing flour, sugar, and salt in a ceramic mixing bowl. Add the butter and work it into the flour with your hands, then add water little by little until you can hold dough together when you squeeze with your hand. Should still be somewhat crumbly.

Step 2

Move pie dough to the counter and pour on top of a piece of unbleached parchment paper. Use the paper to squish the dough into a clump so there are no longer any crumbs, just one piece of dough. Shape dough into a ball on the counter, then cut it in hal and flatten into 2 discs. Wrap each disc in unbleached parchment paper. Move to freezer or fridge for 1 hour so it can firm up* before rolling out.

*Let dough come to room temp for 10 minutes when ready to roll out.

Step 3

Use a rolling pin to roll dough out to a large circle. Place into a pie dish and shape edges. Freeze crust for 1 hour until very hard. Add pie weights*  and bake at 425F for 15 minutes. Remove pie weights, use a fork to make holes, then bake for 5-10 minutes more until golden brown.

*crumble parchment paper into a ball, then press into the pie crust. Add dried beans as your pie weights on top.

Step 4

Get started on your custard filling while the crust cools. Separate yolks and whites into two bowls. In a large mixing bowl, whisk the yolks then set aside.

Step 5

In a small saucepan, combine maple sugar, flour, and salt. Whisk in water, lemon juice, and zest until smooth. Turn on heat to medium and whisk custard frequently until thickened and starting to bubble — about 5 minutes. Turn off heat.

Step 6

Temper egg yolks by slowly pouring a little hot lemon custard into the yolks, whisking constantly. Do not pour too much at a time as this may cause you to get scrambled eggs.  When tempered eggs and custard have been fully combined, pour back into the saucepan and whisk constantly over medium heat until thickened and bubbling — about 2 minutes. Remove from heat. Whisk in butter. Pour into baked pie crust.

Step 7

To make your meringue layer, whisk egg whites and cream of tartar together with electric beaters. Slowly add maple sugar. Beat for a few minutes until velvety white and stiff peaks form.

Step 8

For the final bake, spread meringue on top of lemon custard. Bake at 350F for 20 minutes until meringue is golden brown. Remove from oven and let it come to room temp. Chill before serving.