Classic Lemon Meringue Pie (Print Version)

# Ingredients:

→ Crust

01 - 1 homemade pie crust (prebaked)

→ Lemon Filling

02 - 5 large egg yolks (save whites for meringue)
03 - 1 and 1/3 cups (320ml) water
04 - 1 cup (200g) granulated sugar
05 - 1/3 cup (38g) cornstarch
06 - 1/4 teaspoon salt
07 - 1/2 cup (120ml) fresh lemon juice
08 - 1 Tablespoon lemon zest
09 - 2 Tablespoons (28g) unsalted butter, softened to room temperature

→ Meringue Topping

10 - 5 large egg whites, at room temperature
11 - 1/2 teaspoon cream of tartar
12 - 1/2 cup (100g) granulated sugar
13 - 1/8 teaspoon salt

# Instructions:

01 - Prepare pie dough and chill in the refrigerator for at least 2 hours before rolling out. Preheat oven to 375°F (190°C) and adjust oven rack to the lowest position. Partially blind bake pie crust in a 9-inch pie dish, making sure to crimp or flute the edges.
02 - Reduce oven temperature to 350°F (177°C) after blind baking the crust.
03 - Whisk the egg yolks together in a medium bowl or liquid measuring cup and set aside. In a medium saucepan over medium heat, whisk together water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest. The mixture will be thin and cloudy at first, then begin thickening and bubbling after about 6 minutes. Once thickened, whisk and reduce heat to low.
04 - Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks, whisking constantly. Then, in a very slow stream, whisk the egg yolk mixture back into the saucepan. Turn heat back up to medium.
05 - Cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Immediately spread filling into the warm partially baked crust.
06 - With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
07 - Spread meringue on top of the warm filling, making decorative peaks with the back of a large spoon if desired. Make sure to spread the meringue all the way to the edges so that it touches the crust to prevent weeping.
08 - Bake pie on the lowest oven rack for 20-25 minutes. If the meringue is browning too quickly, tent a piece of foil over it as best you can without the foil touching the meringue.
09 - When pie is done, remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill. Chill for 4 hours before slicing and serving.

# Notes:

01 - This is the perfect lemon meringue pie with a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping.
02 - Don't let the filling cool down too much before adding the meringue. The warm filling helps seal the two layers together, preventing separation.
03 - Make sure to spread the meringue all the way to the edges so that it touches the crust - this helps prevent the meringue from weeping.
04 - Lemon meringue pie tastes best on day 1 because it doesn't keep very well. No matter how hard you try to prevent it, the meringue will wilt and separate over time.
05 - Prep all ingredients before you begin, including grating the lemon zest and separating the eggs. The filling is time sensitive and you want everything ready when needed.

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