Lemon Meringue Pie - CC

By mariannefeldman

Ingredients

• 1 1/4 cups sugar
• 1 cup lemon juice (from 6 lemons)
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 teaspoon table salt
• 8 large egg yolks (reserve 4 whites for meringue)
• 2 tablespoons grated lemon zest
• 3 tablespoons unsalted butter, cut into pieces and softened
• 1 (9-inch) pie shell, fully baked and cooled
• 1/2 cup water
• 1 cup sugar
• 4 large egg whites (reserved from filling)
• Pinch table salt
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Preparation

Step 1

1. After the sugar syrup comes to a full boil, cook it for exactly 4 minutes.

2. Beat the egg whites with the salt and cream of tartar until they hold soft peaks.

3. With the mixer still running, carefully pour the hot sugar syrup directly into the beaten egg whites.

4. Continue beating until the meringue has cooled to room temperature and is thick and fluffy.

1. Use a rubber spatula to press the meringue onto the edge of the pie crust. This will keep the meringue from shrinking.

2. Use the spatula to make dramatic peaks and swirls all over the meringu