Lemon Pie

• 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 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 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 50 g of brown sugar, 200 g of granulated sugar, 40 g of cornstarch, and 2 g 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 100 mL of fresh juice (6:33). Combine the citrus ingredients with 350 mL 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: Refrigerate the custard pie promptly after a brief initial cooling period; do not leave it on the counter for four hours. Keep total time at room temperature under 2 hours (under 1 hour above 32 °C, then chill until the filling is set.
• 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).