Red Currant Bakery

Graham Cracker Crust
0 Preheat the oven to 350 F and place a rack in the center of the oven.
2 Blend the graham crackers in a blender until they become a fine powder, similar to flour. You really want the graham crackers to be fine. If they are too coarse, the crust will be too porous causing the custard to soak into it.
3 In a medium bowl stir together the sugar, salt, and ground graham crackers. Pour in the melted butter and vanilla and use a fork to mix everything together.
4 If it's too dry add a little more butter but be careful not to make it too wet. It should still seem crumbly.
5 I like to place a piece of parchment into the base of the pie pan to help release the pie after it has set but I don't recommend greasing the pie pan because it can cause the crust to actually harden to the pan.
6 Pour the mixture into the pie pan. Press most of the crust into the sides of the pan first and then the rest across the bottom with your fingers.
7 Use your thumb or your pointer finger to really press it into the bottom corner so that you don't get a super thick pastry corner. Make sure the crust reaches all the way to the top of the pan. Take your time with this, it's important that it is neat and even before baking and filling.
8 Place the pie in the freezer to chill for 5 minutes. If using a glass pan, don't do this and just let it sit at room temperature for 10 minutes.
9 Once chilled, bake in the already hot oven at 350 F for 10 minutes.
10 Set the crust aside to cool down, be careful not to bump or touch it as it is extra fragile while warm.
Lemon Filling
12 Into a measuring cup, zest two lemon and squeeze 150 grams of lemon juice.
13 In a medium heat safe mixing bowl, whisk together the egg yolks, corn starch, and salt.
14 In a medium pot, add in the milk and sugar. Place over medium heat until it starts to steam.
15 Place the bowl with the egg yolk and starch on a damp rag to prevent it from spinning.
16 Once the milk is steaming, remove it from the heat and slowly stream it into the egg yolk mixture while constantly whisking the egg yolks.
17 Continue to pour and whisk until all of the milk has been added in. Then pour in the lemon juice and zest and whisk again.
18 Pour the lemon mixture back into the pot.
19 Place the pot back on the stove and heat over medium low heat.
20 Use a whisk to stir constantly, being sure to scrape the corners and bottom of the pot.
21 It will begin to thicken and bubble. Continue to cook for another minute once bubbling.
22 Pour the filling through a fine mesh the sieve into another bowl. Add in the sour cream and whisk until smooth.
23 Pour the lemon filling into the baked and cooled graham cracker crust. Cover the surface with a sheet of plastic wrap and place the pie in the fridge overnight to set.
Meringue
25 Ideally, make the meringue the day you plan to serve the pie.In a large metal mixing bowl (or the bowl portion of a double boiler) add in the egg whites, a pinch of salt, and white granulated sugar.
26 In a separate pot (or the bottom of a double boiler) add in two inches of water. Bring the water to a gentle simmer and then turn the heat to low to keep it simmering.
27 Place the mixing bowl over the simmering water and whisk constantly until the sugar has dissolved into the egg whites. Check to make sure that the mixture is done cooking by rubbing some of it between your fingers and feeling if the sugar has fully dissolved. If it is fully dissolved, turn off the heat and remove the bowl from the pot.
28 Allow the mixture to cool for 5-10 minutes. Use an electric mixer to whip the meringue on high speed until almost stiff peaks form. We’re going for a s’mores marshmallowy kind of texture.
29 Take the set pie out of the fridge and peel away the plastic wrap.
30 Spoon or pipe the meringue over the lemon filling in any design you want. Optionally torch it or leave it as is! The first slice is always a bit messier to remove but the next slices should come out cleanly.