Pie, Lemon Meringue

By fireandfrost

Ingredients

• Filling:
• 1 1/2 cups granulated sugar
• 6 tablespoons cornstarch
• pinch of salt
• 1 1/3 cup cold water
• 2 tablespoons unsalted butter
• 5 egg yolks
• 1/2 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• Meringue:
• 6 large egg whites, room temp
• pinch of cream of tartar
• pinch of salt
• 3/4 cups sugar
• 1 pie shell, blind-baked

Preparation

Step 1

Prepare the pie shell.
Combine sugar, cornstarch, salt, and water in a non-reactive saucepan.
Mix until there are no lumps and whisk as mixture gradually comes to a boil.
Remove from heat and add the butter.

In a seperate bowl, whisk the egg yolks. Add a small amount of the hot liquid mixture and whisk until smooth. Add the egg mixture to the saucepan and bring to a boil over medium heat, continuing to whisk as it thickens, approximately 2 minutes. Remove from heat and stir in lemon juice and zest.

Meringue

On low speed, beat egg whites, cream of tartar and salt until combined. Increase speed and whip until they form stiff peaks. Beat in the sugar 1 tablespoon at a time.
Preheat oven to 350 degrees.
Add filling to the pie shell and top it with the meringue.
Spread the meringue all the way to touch the edges of the crust.
Bake for 10 to 15 minutes.
Let the pie cool for about 2 hours, then refrigerate to prevent weeping. Or just think happy thoughts!