Lemon Meringue Pie

serves 8

NOTE: As soon as the filling is made, cover it with plastic wrap and then start working on the meringue. Add hot filling to the pie shell, apply the meringue and then quickly get the pie into the oven.

Lemon Filling

Meringue Topping

INSTRUCTIONS:

1. For the filling: Mix sugar, cornstarch, salt, and water in large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in 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 surface of filling to keep hot and prevent skin from forming.

2. For the meringue: Mix cornstarch with water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as 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 mixture 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 meringue evenly around edge and then center of pie to keep it from sinking into filling (see figure 22). Make sure meringue attaches to pie crust to prevent shrinking (see figure 23). Use back of spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve that day.