Lemon Meringue Pie

Instructions

1. 1

   Pre-bake the pie crust according to package directions and let cool completely.

2. 2

   In a medium saucepan, whisk together 200g sugar, cornstarch, and salt.

3. 3

   Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5-7 minutes.

4. 4

   In a small bowl, whisk egg yolks. Gradually whisk in about 1/2 cup of the hot mixture to temper the yolks.

5. 5

   Pour the tempered yolk mixture back into the saucepan, whisking constantly. Cook for 2 more minutes.

6. 6

   Remove from heat and stir in butter, lemon juice, and lemon zest until butter melts and mixture is smooth.

7. 7

   Pour the hot lemon filling into the cooled pie crust. Place plastic wrap directly on the surface to prevent a skin from forming.

8. 8

   For the meringue: Preheat oven to 175°C (350°F). Beat egg whites and cream of tartar with an electric mixer until soft peaks form.

9. 9

   Gradually add the remaining 100g sugar, beating until stiff, glossy peaks form and sugar is dissolved.

10. 10

    Remove plastic wrap from filling and immediately spread meringue over hot filling, sealing to the edge of the crust to prevent shrinking.

11. 11

    Create decorative peaks with the back of a spoon.

12. 12

    Bake for 12-15 minutes until meringue is golden brown.

13. 13

    Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.