Lemon Meringue Pie Recipe

Pre-bake pie shell.

IN A DOUBLE BOILER, combine cornstarch, sugar, and boiling water. Cook stirring constantly until the mixture is thickened.

Add salt, lemon juice and lemon zest. Continue cooking until mixture is combined.

In a bowl, beat the egg yolks. Temper the egg yolks by adding a spoon of the hot liquid and quickly beating the hot into the cold egg yolk mixture. Do this 2-3 times. This slowly increases the temperature of the eggs without cooking them, preventing scrambled eggs. The eggs should feel slightly warm but not hot.

Now that the egg yolks are tempered, add the entire yolk mixture to the lemon mixture, stirring to combine well. Stirring constantly, cook for 6 more minutes. Remove from heat.

Add the butter and blend well. Pour into pre-baked pie shell. Let the pie fully cool before adding the meringue topping.

In a large mixer with a wire whisk, beat egg whites until stiff peaks start to form.

Gradually add sugar and beat until stiff peaks. You should be able to pull the meringue up and it should hold stiff.

Add meringue to cooled pie with a spatula, completely to the edges. Pull up with the spatula to form peaks.

Bake at 325 for 15-20 minutes, or until meringue is lightly browned. Remove from heat and allow to cool.