Lemon Meringue Pie

• Single pie crust baked
• Filling:
• 5 egg yolks
• 1/3 c cornstarch
• 1 1/4 c water
• 1 1/2 c bakers sugar
• 3/4 c lemon juice
• 2 TBS finely grated lemon zest
• Meringue:
• 5 egg whites
• 1/2 tsp cream of tartar
• 1/3 c bakers sugar

1. Bake pie crust and set aside
2. Preheat oven to 325 degrees, rack in middle
3. position
4. In a medium saucepan, combine the cornstarch and sugar. Whisk in water and lemon juice until smooth. Add egg yolks and zest and whisk until combined.
5. Heat on medium-high burner, whisking continuously, until the mixture thickens and boils--approximately 7-8 minutes.
6. Pour into crust.
7. Place egg whites and cream of tartar in the bowl of a mixer and using the whisk attachment, beat on high speed until soft peaks form. Gradually add the sugar while continuing to beat. Continue beating until stiff peaks form.
8. Top the filling with the meringue, covering completely and sealing to the edges of the pie crust.
9. Place pie on a baking sheet and bake for 20 minutes. Cool on a wire rack. Refrigerate.

crust, filling, egg yolks, cornstarch, water, bakers sugar, lemon juice, lemon zest, meringue, egg whites, cream of tartar, bakers sugar

Taken from www.epicurious.com/recipes/member/views/lemon-meringue-pie-58388352 (may not work)