Lemon Meringue Pie

Ingredients:

One prebaked pie shell (recipe here)

Filling:

1 cup sugar

5 tablespoons cornstarch

½ teaspoon fine salt

½ cup fresh lemon juice 

1 ½ cups water

2 teaspoons lemon zest

4 large egg yolk

3 tablespoons unsalted butter, cut into small pieces

Meringue:

5 large egg whites

¾ cup sugar

¼ teaspoon cream of tartar

Pinch fine salt

½ teaspoon pure vanilla extract

For the filling:

Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and water and whisk to combine. 

In a separate medium-sized bowl, whisk the egg yolks.

Place the sugar mixture over medium heat and cook, whisking constantly, until the mixture begins to bubble and is extremely thick.

Temper the egg yolks by gradually adding small amounts of the hot sugar mixture to the yolks, constantly whisking so that the yolks do not cook.

When thoroughly incorporated, add the tempered yolks to the saucepan and return to the heat. Bring the mixture to a simmer and cook, stirring constantly with a rubber spatula, for one minute.

Remove from the heat and stir in the butter pieces and zest until completely combined.

Pour the filling into the prepared and baked pie crust and cover with plastic wrap pressed directly against the surface of the filling. Refrigerate while you make the meringue.

For the meringue:

Make sure the egg whites are at room temperature and not chilled.

Add the whites to the bowl of a stand mixture fitted with the whisk attachment. Slowly add the sugar, cream of tartar and salt while beating. Whisk together to combine.

Remove the bowl of the mixer and place over a simmering pan of hot water, making sure the bottom of the bowl is not touching the water. 

Cook while constantly whisking, until the sugar is dissolved and the mixture feels hot to the touch.

Transfer the bowl back to the mixer stand and and add the vanilla. Whisk on medium-high until stiff peaks form, 5-6 minutes.

Mound the meringue on top of the pie filling, being careful to seal the edges by completely covering the lemon filling. Create swirls and peaks in the meringue (best to use an offset spatula for this).

Toast the meringue using a kitchen torch (an example here. I love mine.) Alternately, you can broil in the oven until golden brown 1-2 minutes. If you use the broiler, do not walk away. Keep your eye on the pie!

Refrigerate until completely set, about 4 hours.