Lemon Meringue Pie

Recipe taken from: The Best Recipe and baked with love by my sister in law. I can’t take credit for this one. I love lemon meringue, it’s almost as good as apple pie…almost.  Although it takes a bit of time, this recipe is sure to impress at any dinner party.

Lemon filling

1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/2 cups of cold water
6 large egg yolks
1 tablespoon grated zest and 1/2 cup juice from 2 or 3 lemons
2 tablespoons unsalted butter

Meringue Topping

1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

1 recipe pre-baked pie crust (use any pie crust recipe, pre-bake it in a pie pan)

1. For the filling: Mix sugar, cornstarch, salt and wather in a large saucepan. Bring the mixture to a simmer over a medium heat, whisking occasionally at the beginning of the process and more frequently as the mixture begins to thicken. When the mixture starts to simmer and turn translucent, whisk in the egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a good simmer, whisking constantly. Remove from heat, place plastic wrap directly on the surface of filling to keep hot and prevent a skin from forming.

2. For the meringue: Mix cornstarch with water in small saucepan; bring to whisking occasionally at beginning and more frequently as the mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.

3. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time, until sugar is incorporated and mixure forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from lemon filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).

4. Pour hot filling into pie shell. Using a rubber spatula immediately distribute the meringue around edge and then center of pie to keep it from sinking into the filling. Make sure the meringue attaches to the pie crust to prevent shrinkage. Use the back of a spoon to create peaks all over the meringue. Bake pie until the meringue is golden brown. About 20 minutes. Transfer to a wire rack to cool to room temperature. Serve and enjoy!