Lemon Pie

• Granulated Sugar: 200g (4:54)
• Brown Sugar: 50g (4:19) (Note: Aaron uses this to add depth of flavor (4:35)).
• Eggs: 6 large eggs (separated into yolks and whites; only yolks are used for the pie) (3:00)
• Cornstarch: 40g (5:06) (The description specifies 35g, but Aaron explicitly scales out 40g in the video (5:06)).
• Sea Salt: 2g (5:20)
• Water: 350ml (approx. 1.5 cups) (5:20)
• Lemon Juice: 100ml (freshly squeezed from 2 medium lemons) (5:45)
• Lemon Zest: From 2 medium lemons (5:45)
• Unsalted Butter: 56g

• Single Pie Crust: 1 pre-made or homemade dough disk, fitted into a shell and frozen (0:17)
• Pie Weights: Heavy dry beans and aluminum foil (0:36)

• Prepare the weights: Take the frozen pie crust out of the freezer (0:27). Line the inside with aluminum foil and fill it with dry beans to prevent the pastry from puffing up (0:36).
• First bake: Bake the crust at 425°F (215°C) for 20 minutes to set the shape of the shell (1:28).
• Remove weights: Pull the pie out of the oven and carefully lift out the foil and hot beans (9:50).
• Second bake: Wrap aluminum foil around the outer perimeter edges of the crust to stop them from over-browning (10:12). Lower the oven temperature to 350°F (175°C) and bake for an additional 15 minutes to dry out and crisp the center (1:46). Set aside to cool (10:40).

1. Separate the eggs: Separate your 6 eggs into yolks and whites (3:00). Keep the yolks for the filling and save the whites for another recipe (3:39).
2. Weigh the dry ingredients: On a kitchen scale, measure out 50g of brown sugar, 200g of granulated sugar, 40g of cornstarch, and 2g of sea salt directly into a bowl (3:43).
3. Zest and juice: Grate the outer yellow skin of 2 medium lemons, avoiding the bitter white pith (5:45). Juice the lemons to yield roughly 100ml of fresh juice (6:33). Combine the citrus ingredients with 350ml of water (5:20).

Step

1. Thicken the syrup: Bring your sugar, water, starch, and lemon mixture to a simmer on the stovetop (7:01). Whisk constantly until the liquid turns into a thick, uniform syrup (7:07).
2. Temper the yolks: Remove the pot from direct heat so the hot mixture doesn't immediately scramble your eggs (8:08). Ladle a small splash of the hot lemon syrup into the egg yolks while whisking vigorously to slowly raise their temperature (7:58).
3. Finish the filling: Whisk the tempered egg yolk mixture back into the main pot (8:40). Continue stirring off-heat until the custard becomes completely thick, lush, and smooth with a vibrant orange-yellow color (8:56).

• Roll the flattened dough loosely onto your rolling pin and transfer it over your pie dish (10:34). Press it gently down into the corners, leaving a Pour: Pour the warm, cooked lemon custard filling directly into your baked and cooled pie crust shell (10:40).
• Chill: Ideally, let the pie rest and cool down on the counter for 4 hours (11:36). To speed it up, place it in the refrigerator for at least 1 hour until the center sets completely (11:46).
• Toppings (Optional): Aaron prefers serving this pie plain without a meringue (12:22). However, you can add a whipped cream border or toasted meringue layer right before slicing if desired (10:49). of overhang (10:42). Place the lined tin straight into the freezer to firm up while you prep the top (11:41).