Classic Lemon Meringue Pie

Steps

1. Make the pastry: combine flour and salt, cut in cold butter until crumbly.
2. Add egg yolks and cold water, mix just until dough comes together.
3. Shape dough into a disc, wrap, and chill in the refrigerator.
4. Roll out chilled dough and line a pie dish; blind bake until golden.
5. Make the lemon filling: whisk eggs and sugar together until combined.
6. Add cream, condensed milk, and lemon juice; whisk until smooth.
7. Cook the mixture over low heat, stirring constantly, until thickened.
8. Pour the lemon filling into the baked pastry shell and let set.
9. Make the Italian meringue: heat sugar and water to soft-ball stage (syrup).
10. Whip egg whites to soft peaks, then slowly pour in hot syrup while whisking.
11. Continue whisking until meringue is glossy, thick, and cooled.
12. Assemble the pie: pipe or spread meringue over the set lemon filling.
13. Toast the meringue with a kitchen torch or under a broiler until golden.
14. Chill the pie before slicing and serving.