Ingredients
Meringue
- 5 large egg whites, room temperature
- 1/2 t cream of tartar
- 1 1/4 c granulated sugar
- 1/2 c plus 2 T water
Lemon Filling
- 1 1/4 c granulated sugar
- 1/3 c cornstarch
- 1/2 c cold water
- 1 c hot water
- 1/4 t salt
- 5 large egg yolks
- 2 T butter
- 1/2 c fresh lemon juice
- 1 T lemon zest
Instructions
Meringue
- On MEDIUM speed, whip up 5 room temperature egg whites with the cream of tartar until soft peaks form
- In small saucepan, combine sugar and water specified and bring to a boil. Allow temperature of the syrup to reach 240 degrees.
- Drizzle hot syrup into egg whites and whip on HIGH speed until peaks are stiff, about 2 minutes.
Lemon Filling
- Dissolve cornstarch into cold water.
- Add in sugar, hot water and salt; blend well and cover with plastic wrap. Microwave for about 5 minutes, stirring halfway through cooking time.
- Whisk in the 5 beaten egg yolks and microwave uncovered for 1 1/2 minutes.
- Add in the butter and stir until melted.
- Blend in lemon juice and zest.
- Place filling in pie crust then spread meringue on top, making sure it touches the crust.
- Place pie in a 375 degree oven to allow meringue to lightly brown. WATCH!
- Remove from oven to cooling rack until about room temperature.
- Chill in the refrigerator for a few hours to firm up. Slice with a knife that has been dipped in hot water.