Lemon Meringue Pie

By Hklbrries

Make sure the meringue is piped right to the edge of the crust to prevent the filling from seeping out. When making meringue, it is important not to overbeat the mixture. Adding a pinch of cream of tartar makes the egg whites less prone to overbeating.

Ingredients

• Filling:
• 1 (9-inch) packaged pie crust, prebaked if frozen
• 4 large egg yolks
• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup fresh lemon juice
• 2 tbsp cornstarch
• 1/2 cup (1 stick) chilled butter, cut into small pieces
• Meringue:
• 4 large egg whites
• 1/4 tsp cornstarch
• 1/4 tsp cream of tartar
• 1/2 cup superfine sugar
• 1 tsp vanilla extract

Preparation

Step 1

Preheat oven to 350 F. To prepare filling, in top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water. Coook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water. Stir in butter. Pour into crust.

To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff, but not dry, peaks form.

Spoon meringue into a large pastry bag fitted with a star tip. Pipe meringue decoratively over filling to edge of crust. Bake pie until meringue is golden, 12 to 15 minutes.