So-Good Lemon Meringue Pie

By jann

Ingredients

• 2 cups sugar
• 1/2 cup cornstarch
• 1/2 tsp salt
• 2 cups cold water
• 8 egg yolks
• 1 tbsp. lemon zest
• 2/3 cup fresh lemon juice
• 6 tbsp. butter
• 2 tsp vanilla extract
• 1 prebaked (9-inch) pie crust

Preparation

Step 1

1. In a large saucepan, combine sugar, cornstarch and salt. Gradually whisk in 2 cups water. Bring to a boil over med-high heat; boil for 1 minutes, whisk constantly. Remove from heat.

2. In a medium bowl, lightly beat egg yolks. Slowly add 1 cup hot sugar mixture to egg yolks, whisking constantly. Add egg mixture to remaining hot sugar mixture in saucepan, whisking constantly. Cook over medium heat for 2 to 3 minutes, whisking constantly, or until mixture is thickened. Whisk in lemon zest, lemon juice, butter and vanilla. Cook for 1 to 2 minutes, whisking constantly, or until mixture is thick and smooth. Spoon mixture into prebaked pie crust; cover with plastic wrap, and chill for at least 4 hours.

3. Spread Swiss Meringue over chilled lemon mixture. Serve immediately, or chill for up to 2 days.