Lemon Meringue Pie

• 10-inch pie shells or 9 inch pie shell, refrigerated
• Filling
• 1 cup sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1/2 cup fresh lemon juice
• 2 teaspoons freshly grated lemons, zest of
• For meringue
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar

1. Preheat oven to 400u0b0F.
2. Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool.
3. Lower oven temperature to 350u0b0F.
4. For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
5. For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
6. Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes; cool completely before serving.

shells, filling, sugar, cornstarch, salt, water, milk, egg yolks, unsalted butter, lemon juice, freshly grated lemons, meringue, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/lemon-meringue-pie-101223 (may not work)