Lemon Meringue Pie
  • Pie crust
  • 1 1/4 cup sugar
  • 6 tbs cornstarch
  • 2 cups water
  • 1/2 cup fresh lemon juice
  • 5 large egg yolks
  • Pinch of salt
  • 2 tbs grated lemon zest
  • 4 tbs (1/2 stick) unsalted butter, cut into pieces
  • Swiss Meringue:
  • 7 large egg whites
  • 3/4 cup sugar
  • 1/4 tsp salt
  1. Sift together sugar and cornstarch in a small bowl. Stir in water until mixture is smooth.
  2. In a non-reactive saucepan over medium heat, combine lemon juice, egg yolks, and salt. Stir in cornstarch mixture. Cook, storing constantly, until mixture comes to a boil. Lower heat and cook until falls off spoon in thick clumps, 2-3 minutes. Remove from heat; stir in zest and butter til smooth. Pour into a bowl; let cool to room temp, stirring occasionally.
  3. Pour into cold pie shell, refrigerate, covered til firm, about 1 hour.
  4. Swiss meringue:
  5. Combine whites, sugar, and salt in heatproof bowl. Set over simmering water. Beat til sugar is dissolved. Remove from heat; whip til stiff peaks form.
  6. Spread over pie and broil til brown.