Lemon Meringue Pie

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Lemon Meringue Pie

For the Lemon Filling
4 egg yolks (save the whites for meringue)
1/3 cup plus 3 tbs cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 tsp salt
5 tbs butter
1/2 cup lemon juice
1 tbs lemon zest, finely grated
9-inch prebaked pie shell

For the Meringue Topping
4 egg whites
1 pinch cream of tartar
8 tbs sugar

Make the Lemon Filling

Whisk egg yolks in a medium sized mixing bowl and set aside.

In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 min.

Remove from heat and, while whisking briskly, add 1/2 cup of the hot cornstarch mixture at a time to egg yolks until at least half of the mixture has been added.

Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute.

Remove from heat and gently stir in butter, lemon juice, and zest until well combined.

Pour mixture into prebaked pie shell.

Make the Meringue Topping

Whisk egg whites in the bowl of a stand mixer until soft peaks form. Then add the cream of tartar and beat for a few more minutes, until larger peaks form.

Then gradually add the sugar and continue beating until stiff peaks form, ​approximately 1 to 2 min.

Bake the Lemon Meringue

Preheat the oven to 375°.

Spoon meringue over the top while filling is still hot. The meringue should completely cover the lemon mixture.

Bake for 10 to 12 min or until meringue is golden.

Remove from oven and cool on a wire rack.  Serves 6-8

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