Lemon Meringue Pie

STEP BY STEP

Weep No More

For our meringue, you don’t need a thermometer, but you do need a timer. 3. With the mixer still running, carefully pour the hot sugar syrup directly into the beaten egg whites.
4. Continue beating until the meringue has cooled to room temperature and is thick and fluffy.
2. Beat the egg whites with the salt and cream of tartar until they hold soft peaks.
1. After the sugar syrup comes to a full boil, cook it for exactly 4 minutes.

STEP BY STEP

Making a Meringue Mountain

These tricks guarantee meringue that looks as good as it tastes. 2. Use the spatula to make dramatic peaks and swirls all over the meringu
1. Use a rubber spatula to press the meringue onto the edge of the pie crust. This will keep the meringue from shrinking.

My Notes

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Mile-High Lemon Meringue Pie

Serves 8 to 10

If using a hand-held mixer, you will need a very large, deep bowl and should move the beaters vigorously in step 3 to avoid underbeating the egg whites. This pie is best on the day it’s made.

Lemon Filling
1 1/4	cups  sugar
1	cup  lemon juice (from 6 lemons)
1/2	cup  water
1/4	cup  cornstarch
1/4	teaspoon  table salt
8	large egg yolks (reserve 4 whites for meringue)
2	tablespoons  grated lemon zest
3	tablespoons  unsalted butter , cut into pieces and softened
1	(9-inch) pie shell , fully baked and cooled
Meringue
1/2	cup  water
1	cup  sugar
4	large egg whites (reserved from filling)
	Pinch  table salt
1/2	teaspoon  cream of tartar
1/2	teaspoon  vanilla extract

1. For the filling: Whisk sugar, lemon juice, water, cornstarch, and salt together in large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat, whisking occasionally, until mixture becomes translucent and begins to thicken, about
5 minutes. Whisk in yolks until combined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place plastic wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.
2. For the meringue: Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
3. With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.
4. Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve.