Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and
salt. Whisk to combine. Turn heat on medium and, stirring frequently,
bring mixture to a boil. Boil for 1 minute. Remove from heat and
gradually, 1 whisk-full at a time, add hot mixture to egg yolks and
stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and
cook, stirring constantly, for 1 more minute. Remove from heat and
gently stir in butter, lemon juice, and zest until well combined. Pour
mixture into pie shell and top with meringue while filling is still
hot. Make sure meringue completely covers filling and that it goes
right up to the edge of the crust. Bake for 10 to 12 minutes or until
meringue is golden. Remove from oven and cool on a wire rack. Make sure
pie is cooled completely before slicing.
Place egg
whites and cream of tartar in the bowl of a stand mixer fitted with the
whisk attachment. Beat egg whites until soft peaks form and then
gradually add sugar and continue beating until stiff peaks form,
approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie
