Directions: |
Directions:1. Preheat oven to 375°F. Partially bake pie crust in a 9-inch pie dish.
2. Reduce oven temperature to 350°F.
3. Make the filling: Whisk the egg yolks together in a medium bowl or measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice and lemon zest together in a medium saucepan over medium heat. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low.
4. Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Cook until the mixture is thick and big bubbles begin bursting at the surface.
5. Remove the pan from heat and whisk in the butter. Spread filling into the warm partially baked crust. Set aside as you prepare the meringue. (Don’t let the filling cool down too much as you want a warm filling when you top with the meringue)
6. Make the meringue: Beat the egg whites and cream of tartar together on mixer medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
6. Spread meringue on top of filling. Make sure you spread the meringue all the way to the edges so that it touches the crust.
7. Bake for 25-30 minutes or until the meringue is browned on top.
8. Remove from the oven, place on a wire rack and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill. Chill for 4 hours before slicing and serving. |
This recipe for Lemon Meringue Pie is from