Lemon Meringue Pie

By á-24958

Ingredients

• 1 recipe Sweet Pie Crust
• 1 1/4 cups granulated sugar
• 5 Tablespoons cornstarch
• 1 cup milk
• 1/2 cup cold water
• 1/8 teaspoon salt
• 5 large egg yolks
• 2/3 cup fresh lemon juice
• 2 Tablespoons finely grated lemon zest
• 1 1/2 Tablespoons limoncello
• 2 Tablespoons cold unsalted butter, cut into pieces
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 6 Tablespoons confectioners' sugar

Preparation

Step 1

Preheat the oven to 375 degrees.

Line the pie shell with parchment paper and fill with pie wrights, dry beans or rice. Bake until the crust is set, about 12 minutes. Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes. Cool on wire rack before filling. Combine the granulated sugar, cornstarch, milk, water and pinch of the salt in a large, non-reactive saucepan, whisk to combine and bring to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear, 4 to 5 minutes, whisk in the egg yolks, 2 at a time. Slowly add the lemon juice, whisking constantly and add the zest and limoncello. Add the butter, 1 piece at a time and whisking constantly, return to a simmer. Remove from the heat and p our immediately into the prepared pie crust. Beat the egg whites, cream of tartar and remaining pinch of salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy stiff peaks form, being careful not to over beas, as this will make the meringue difficult to spread.

Cover the pie filling completely and brown under broiler or bake in preheated 325 degree oven for 14 to 16 minutes.