Classic Lemon Meringue Pie

Instructions

1. 1

   Preheat the oven to 350°F (175 °C).

2. 2

   Fit the pie crust into a 9-inch pie dish and bake for 10-12 minutes until lightly golden. Let it cool.

3. 3

   In a medium saucepan, combine 1 cup of granulated sugar, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt. Gradually whisk in 1 cup of water and cook over medium heat, stirring constantly until the mixture thickens and bubbles. Add 1/4 teaspoon salt.

4. 4

   In a small bowl, whisk together 3 large egg yolks. Gradually add a small amount of the hot mixture to the egg yolks, whisking constantly to temper them. Then, pour the egg yolk mixture back into the saucepan with the remaining hot mixture.

5. 5

   Stir in 1/4 cup of lemon juice, 2 tablespoons of lemon zest, 1 tablespoon of butter, and 1/2 teaspoon of vanilla extract. Cook for an additional 2-3 minutes until thickened. Remove from heat and pour the lemon filling into the baked pie crust.

6. 6

   In a clean bowl, beat 3 large egg whites with 1/4 teaspoon of cream of tartar until soft peaks form. Gradually add 1/4 cup of granulated sugar, continuing to beat until stiff peaks form.

7. 7

   Spread the meringue over the lemon filling, sealing the edges. Use a spatula to create peaks and swirls in the meringue.

8. 8

   Bake the pie in the preheated oven for 10-12 minutes until the meringue is lightly browned. Remove from the oven and let it cool at room temperature for at least 30 minutes before slicing.