Lemon Meringue Pie

Ingredients

• 1 unbaked 9-inch pie crust
• 1 1/2 cups granulated sugar, divided
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons butter
• 4 large egg yolks, beaten
• 4 large egg whites, room temperature
• 1/4 teaspoon cream of tartar

Instructions

1. 1

   Preheat oven to 375°F (190°C). Prick the bottom and sides of the pie crust with a fork. Bake blindly for 10-12 minutes until golden brown. Cool on a wire rack.

2. 2

   Reduce oven temperature to 325°F (165°C).

3. 3

   To make the filling: In a medium saucepan, whisk together 1 cup of sugar and cornstarch. Stir in water, lemon juice, and lemon zest.

4. 4

   Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from heat.

5. 5

   Stir in the butter. Gradually whisk about half a cup of the hot mixture into the beaten egg yolks to temper them.

6. 6

   Whisk the egg yolk mixture back into the saucepan. Return to heat and cook for 2 minutes longer, stirring constantly. Pour filling into the baked pie crust.

7. 7

   For the meringue: In a large glass or metal bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

8. 8

   Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and sugar is dissolved.

9. 9

   Spread meringue over hot pie filling, sealing the edges to the crust. Bake for 12-15 minutes at 325°F (165°C), or until meringue is golden brown.

10. 10

    Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.