Lemon Meringue Pie

Now that I think about it, I haven’t met a single person that disliked lemons, so if you do, call me out on that in the comments, but I guess it’s just one of those flavors that isn’t disliked by anyone. Anyway, hi there!  Today’s recipe is lemon meringue pie! This isn’t too challenging of a pie to make, and its sour filling contrasting with the flaky crust and soft, sweet meringue is just amazing. So enjoy baking!

Ingredients:

·      3 tbsp cornstarch

·      3/4 cups water

·      3 large egg yolks

·      1 cup sugar

·      1/3 cup lemon juice

·      1 tsp lemon zest

·      6 large egg whites, at room temperature

·      ½ tsp cream of tartar

·      6 tbsp superfine (caster) sugar

Prepare the pie pastry as described here.

Preheat the oven to 350ºF. Combine the cornstarch and ¼ cup of the water in a small bowl and stir until dissolved. Whisk together the egg yolks, 1 cup sugar, lemon juice, and remaining water in a saucepan until combined, and then whisk in the cornstarch mixture. Heat to a boil over high heat whisking constantly, then allow it to boil for an extra minute until it thickens and looks almost clear. Remove from the heat, stir in the lemon zest, scrape the filling into a bowl, and place plastic wrap on the surface to keep the filling hot.

In a large bowl, combine the egg whites and cream of tartar and beat with a hand or stand mixer on high speed until soft peaks form. Slowly add the superfine sugar and continue to beat until stiff, shiny peaks form.

Pour the lemon filling into the crust, and place the meringue over the filling evenly, mounting it in the center. Use a spoon to make small peaks on the top and bake for 12-17 minutes or until the meringue is lightly browned. Let the pie cool for an hour and refrigerate until cold, at least 4 hours or up to overnight. Enjoy!