Perfect Lemon Meringue Pie

I am a little late in posting this pie but I finally remembered to do it. This recipe is a combination of several different ones and much trial and error. I love that the filling stays firm and isn't soupy at all!
The most important thing to remember is not to over heat the cornstarch mixture or it will cause the filling to collapse when it cools! I use a thermometer! Also make the meringue before you make the filling.
Good luck!

Lemon Meringue Pie

1 baked crust for 9 inch pie. Brush it with beaten egg white during the last 5 minutes to seal it.

prepared meringue

filling:(from Not So Humble Pie)
1 cup plus 1 tbs granulated sugar
2/3 cup cold water
1/2 cup cornstarch
3/4 cup lemon juice
2 tsp lemon zest
4 large egg yolks
pinch salt

1 1/4 cup boiling water

In a medium heavy sauce pan. combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.

Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer, continuing to stir gently. (I use a thermometer and remove the mixture from the heat at 155 degrees F)

Immediately pour into the prepared pie crust and top with meringue (recipe follows). I use french meringue because I love the texture and that it doesn't shrink back from the filling.

Bake about 15 minutes at 350 or until the meringue has a nice color. Cool completely before transferring to the refrigerator.

Meringue
1/2 cup sugar
4 tsp cornstarch
1/2 cup cold water
4 large egg whites
1/8 tsp salt

Mix sugar and cornstarch in a 1 quart sauce pan. Stir in water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute and remove from heat. Let cool completely. Beat egg whites and salt on high speed until soft peaks form. Gradually beat in cooled sugar mixture until stiff peaks form. Spoon meringue onto hot pie filling, carefully sealing to edge of crust.


Diana