Lemon Meringue Pie

By altschiller

I love tart and sweet - lemon meringue is a classic.

Ingredients

• 10-inch pie shells or 9 inch pie shell, refrigerated
• 1 cup sugar
• 1/3 C cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup milk
• 6 large egg yolks
• 3 tablespoons cold unsalted butter
• 2/3 cup fresh lemon or lime juice
• 2 T freshly grated lemon or lime zest
• 6 large egg whites
• 1/4 teaspoon cream of tartar
• 6 T superfine sugar

Details

Servings 1
Preparation time 25mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

1 Preheat oven to 375. Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool. 3 Lower oven temperature to 350.

For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a simmer and starts to thicken; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; cook, whisking, until it comes to a simmer, about 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest. Return to heat and whisk until it returns to a simmer, again, about 3 minutes. Pour into cooled pie shell.

For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks. 6. Spread meringue on top of pie, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 12 to 16 minutes; cool completely before serving.