Instructions:
- Prepare the Lemon Filling:
- In a medium saucepan, combine 1 cup of granulated sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt.
- Gradually stir in 1 1/2 cups of water until the mixture is smooth.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil.
- Boil for 1 minute, then remove from heat.
- Gradually whisk about half of the hot mixture into 4 beaten egg yolks, then return the yolk mixture to the saucepan, stirring constantly.
- Bring back to a gentle boil and cook for an additional minute, or until the mixture has thickened.
- Remove from heat and stir in 3/4 cup of fresh lemon juice, 1 tablespoon of grated lemon zest, and 2 tablespoons of unsalted butter until well combined. Let the lemon filling cool until it’s just warm.
- Prepare the Meringue:
- Preheat your oven to 325°F (163°C).
- In a large, clean mixing bowl, beat 4 egg whites and 1/4 teaspoon of cream of tartar until soft peaks form.
- Gradually add 1/2 cup of granulated sugar and continue beating until stiff peaks form.
- Combine and Bake:
- Gently fold the beaten egg whites into the cooled lemon filling to lighten it.
- Pour the mixture into a baked 9-inch pie crust, spreading it evenly.
- Bake for 25 to 30 minutes, or until the center is set and the top is lightly golden.
- Cool and Chill:
- Remove the pie from the oven and let it cool on a wire rack.
- Once cooled, chill the pie in the refrigerator for at least 4 hours before serving.
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