Lemon Meringue Pie
- Classic Pie Crust
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups tepid water
- 4 large egg yolks
- 1/4 cup fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 2 tablespoons unsalted butter
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1.
- Preheat oven to 350F.
- Prepare the crust as directed through Step 3 in the Classic Pie Crust recipe to fit a 9-inch pie plate.
- Prick the crust all over with a fork, then line with foil and fill with dried beans or pie weights.
- Bake the crust in the center of the oven until very light golden, about 8 minutes.
- Remove the foil and beans or pie weights; bake until light golden, 5 minutes more.
- Cool on a rack.
- Raise oven temperature to 400F.
- 2.
- Prepare the filling: Combine the sugar, cornstarch and salt in a saucepan.
- Slowly add the water, stirring until smooth.
- Place over medium heat and bring to a gentle boil, stirring constantly.
- Boil to thicken, about 1 minute; remove from the heat.
- 3.
- Whisk the egg yolks in a bowl.
- Whisking constantly, slowly pour about 1/4 cup of the hot sugar mixture into the yolks.
- Slowly pour the egg mixture back into the saucepan, whisking until smooth.
- Stir in the lemon juice, zest, and butter, then return the pan to the heat.
- Bring to a boil, stirring constantly, and boil to thicken for 1 minute; remove from the heat.
- Pour the filling into the prepared pie crust.
- 4.
- Prepare the meringue: Place the egg whites, cream of tartar, and salt in a large bowl.
- Beat with an electric mixer at low speed until soft peaks begin to form.
- Increase the speed to medium and add the sugar, a tablespoon at a time, beating just until stiff peaks form.
- Do not overbeat.
- 5.
- Spoon the meringue over the filling decoratively, mounding it in the center and spreading it all the way to the outer edge, so it touches the crust.
- 6.
- Bake the pie in the center of the oven until the meringue is lightly browned on the edges, about 5 to 7 minutes.
- Do not allow the meringue to overcolor.
- Cool the pie on a rack.
- Refrigerate at least 3 hours before serving.
pie crust, sugar, cornstarch, salt, tepid water, egg yolks, lemon juice, lemon zest, unsalted butter, egg whites, cream of tartar, salt, sugar
Taken from www.epicurious.com/recipes/food/views/lemon-meringue-pie-106785 (may not work)