Meyer Lemon Meringue Pie

By Texaschef11

Ingredients

• 1 9-inch pie crust, prebaked and cooled
• 1 cup sugar
• 3 1/2 tbsp cornstarch
• 3 tbsp all purpose flour
• 1/4 tsp salt
• 1 1/3 cups water
• 1/2 cup fresh meyer lemon juice, strained
• 1 tbsp meyer lemon zest
• 3 egg yolks
• 2 tbsp butter, softened
• 1 1/2 tsp vanilla extract
• Meringue
• 1/2 cup sugar
• 2 tbsp water
• 4 egg whites, room temperature
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla extract
• 2 tsp meyer lemon zest

Preparation

Step 1

In a medium saucepan, whisk together sugar, cornstarch, flour, salt and water. Bring to a boil and cook, stirring with a whisk, for about 3 minutes, until quite thick. Remove from heat. In a small bowl, combine egg yolks with meyer lemon juice and lemon zest.
Gradually temper egg yolks by streaming about 1 cup of the sugar mixture as you whisk constantly. Return saucepan to the heat and, whisking continuously, stream in lemon mixture. Cook for another 3-4 minutes, until thickened. Remove from heat and whisk in butter and vanilla extract.
Pour into prepared crust.
Allow to cool completely to room temperature.

One filling has cooled, preheat oven to 425 F or turn on the broiler.
In a large bowl, beat egg whites until frothy. Beat in cream of tartar and beat at high speed until egg whites almost reach soft peaks.
In a small saucepan or small skillet, combine sugar and water. Bring to a boil and turn heat to very low.
Turn the mixer on to medium to fluff up the egg whites, then stream in sugar syrup and beat egg whites to medium stiff peaks. Beat in vanilla and lemon zest.
Spoon meringue onto pie filling and make sure to completely seal the edges with the crust, leaving no filling exposed.
Bake for 4-7 minutes, until meringue is lightly browned.

Makes 1 pie.