Ingredients

Lemon Filling

1 1/4 Cup Sugar

1/4 Cup Corn Starch

1/4 Teas Salt

1/2 Cup Water

1 Cup Fresh squeezed Lemon juice - 5-6 Lemons

8 Egg yolks - save 4 whites

2 Tbls Lemon zest

3 Tbls Unsalted butter, cut into small pieces

Meringue

1/2 Cup Water

1 Cup sugar

4 Egg whites

1/2 Teas Cream of Tartar

1/2 Teas Vanilla Extract

1 Tbls Lemon zest - Spread on paper towel to air dry until pie is ready to serve.

Preparation

Lemon Pie Filling -Whisk sugar, corn starch and salt together in large sauce pan.

  • Add water and lemon juice.
  • Simmer over medium heat - whisking until translucent, about 5 minutes
  • Add egg yolks, lemon zest and unsalted butter
  • Cook until the mixture coats the back of a spoon
  • Remove from heat and strain into the precooked pie shell - this removes the zest.
  • Cover the custard w/ Saran to eliminate air, place on the surface of the custard.
  • Refrig 2 - 24 hours (I’d say at least 4 hours)

Meringue

  • Add water and sugar to medium sauce pan and bring to rolling boil 4 minutes (Start timing when bubbles reach center of mixture) and set aside - do not let cool because heat from this mixture cooks the whites during the next step.

  • In large mixing bowl add egg whites & beat at medium speed until frothy ~ 1 minute

  • Add pinch of salt, Cream of Tartar mix at medium - high speed for ~1 - 2 minutes until soft peaks - not stiff!

  • Add sugar mixture while continuing to beat - along the edge of the bowl in steady stream).

  • Add Vanilla

  • Beat about 4 minutes longer

  • Preheat oven to 400 degrees

  • Cover the pie with meringue - “attaching” to the edges of the crust.

  • Place pie in oven on middle shelf

  • Bake for about 6 minutes - until meringue is golden brown

  • Let cool to room temperature for 2 hours.

  • Sprinkle 1 Tble of air dried fresh zest and serve.

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