The Meringue in this pie is not typical. It is very smooth and even those who don’t like meringue like this .
Lemon Filling:
1 1/4 cups sugar
1 cup lemon juice (6 lemons)
1/2 cup water - if you want tart pie use 1/4 cup water and 1/4 cup lemon juice
1/4 cup cornstarch
1/3 teaspoon table salt
8 large egg yolks - reserve 4 whites for meringue
2 Tablespoons lemon zest
2 tablespoons lemon zest
3Tablespoons unsalted butter
1 9 inch pie crust, baked and cooled.
For the filling: Whisk sugar, lemon juice, water, cornstarch and salt together in a large saucepan until cornstarch is dissolved. Bring to simmer over medium heat, whisking occasionally, until mixture becomes translucent and begins to thicken, about 5 min. Whisk in yolks until combined. Stir in lemon 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 and chill 2 hours to 1 day
MERINGUE: This is a smoother more delectable meringue.
1/2 cup water
1 cup of sugar
4 large egg whites
Pinch of salt
1/2 tsp cream of tar tar
1/2 tsp vanilla
Adjust rack to middle 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.
With electric mixer, beat egg whites 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. Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.
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.
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