Page 438 - Pie Squared

3 egg whites, at room temperature

¼ teaspoon cream of tartar

½ cup (100 g) granulated sugar

¼ teaspoon vanilla extract

For the crust: Heat the oven to 350°F; if you have one, place a
baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here).

In a medium bowl, mix the cookie crumbs, butter, and salt
together using your hands or a firm silicone spatula. Knead and
press the mixture until it is cohesive and the crumbs are thoroughly
buttered. Dump the wet crumbs into the slab pie pan and press

across the bottom, but not up the sides, of the pan. Press down
using a metal cup measure, or the flat bottom of a glass, until the
crust feels firm to the touch. Slide the pan into the oven (on top of
the steel, stone, or baking sheet if using) and bake until lightly

browned, about 10 minutes. Remove from the oven and place on a
rack to cool.
For the filling: Set a medium saucepan filled with 2 inches of
water over medium-high heat until the water begins to simmer. In a

large stainless steel, ceramic, or glass bowl, whisk the eggs and
yolks, sugar, and lemon juice until foamy and a sunny, lemon yellow.
Cook until the mixture hits 170°F, when it will be thick like hot fudge
sauce and coat the back of a spoon, about 8 to 10 minutes. Remove

the curd from the heat and, with a sturdy whisk, beat in the butter,
piece by piece. The curd will thicken even more and become
smooth, silky, and golden yellow as the butter is incorporated. Whisk
in the zest. Cover and refrigerate. It will chill to the consistency of

firm custard, about 2 hours.
For the meringue: Heat the oven to broil with a rack in the upper
third of the oven. In a stand mixer, beat the egg whites on medium
until foamy. Add the cream of tartar, which helps to stabilize the lift.

Continue beating, increasing the speed to high, while adding sugar 1
tablespoon at a time. When half the sugar has been added, add the
vanilla. Continue beating and adding sugar 1 tablespoon at a time