Lemon Meringue Pie

Ingredients:

Lemon filling

• 4 egg yolks (save the whites for the meringue)
• 1/3 cup starch
• 1.5 cups of water
• 1 and 1/3 cups sugar
• 1/4 teaspoon salt
• 3 tbsp (45 g) butter
• 1/2 cup lemon juice
• 1 tbsp finely grated lemon zest
• 1 baked pie base 23 cm in diameter made from chopped shortcrust pastry

Meringue

• 4 egg whites
• Cream of tartar on the tip of a knife
• 2 tablespoons of sugar

Preparation:

1. Position the oven rack in the middle of the oven. Preheat to 190°C.
2. Lemon filling: In a medium bowl, whisk the egg yolks.
3. In a medium saucepan, combine the cornstarch, water, sugar, and salt. Stir. Place over medium heat and, stirring frequently, bring the mixture to a boil. Cook for 1 minute. Remove from heat and gradually whisk a small amount of the mixture into the egg yolks until at least half of the mixture has been incorporated.
4. Pour the egg mixture back into the saucepan, return to low heat, and cook, stirring constantly, for another 1 minute. Remove from heat, carefully whisk in the butter, lemon juice, and zest, and mix well. Pour the mixture into the pie crust and spoon the meringue on top while the filling is still hot. Make sure the meringue completely covers the filling and lines the edge of the crust.
5. Bake for 10-12 minutes, or until the meringue is golden brown. Remove the pie from the oven and cool on a wire rack. Make sure the pie is completely cool before slicing.
   
   

   Meringue

   
   Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat the whites until soft peaks form, then gradually add the sugar and continue beating until stiff peaks form, about 1-2 minutes. Spoon the meringue over the lemon filling.