OLD FASHIONED LEMON MERINGUE PIE

ZIPPY LEMON MERINGUE PIE

This has always been my mother’s favourite pie of choice and as it was her birthday recently, of course it was on the menu.  She’s never been much into sweets so the tart deliciousness (is that even a word?) is right up her tastebud alley. 

Someone recently said my meringue looks intimidating, but in actuality, one extra simple step makes this a divine & stable meringue. The secret to the zippy flavour is in using freshly squeezed lemon juice instead of the bottled variety.

ZIPPY LEMON MERINGUE PIE 

FILLING:

4 tsp Lemon zest

5 Lg Egg yolks

1/2 c Fresh Lemon juice

7 tbsp Cornstarch

1/4 tsp Salt

2 1/4 c Sugar

1/2 tsp Vanilla

1/4 tsp Cream of tartar

2 tbsp Butter

1 3/4 c Water

MERINGUE:

1 tbsp Cornstarch

1/3 cup Water

1/4 tsp Cream of Tartar

2/3 c Sugar

5 large egg whites, room temp

1/4 tsp vanilla

**Pre-baked pie shell

FILLING: 
Using the above FILLING measurements, whisk the egg yolks in small bowl and set aside. 
In a medium pot, add cornstarch, sugar, salt, and water, and combine.  Continuing to whisk, bring to a light boil over medium heat until the mixture begins to thicken to the consistency of porridge.
Remove from heat.  One spoonful at a time, whisk a tablespoon of the hot mixture into the beaten egg yolks to temper them…this avoids cooking them into lumps. Continue to whisk in 6 - 7 more tablespoons of the hot mixture. 
Now pour the tempered egg yolk mixture back into the pot with the rest. Bring to a gentle boil, on medium heat, stirring constantly for 3 to 4 minutes.
Remove from heat and stir in the lemon juice, lemon zest, and butter. Cover and keep warm over low heat, stirring occasionally while you make the meringue.
Pre-heat the oven to 325°F. 
MERINGUE:
Using the above MERINGUE measurements, whisk cornstarch in cold water in a small pot until dissolved.  Heat over medium heat, whisking until it thickens. Remove from heat & set aside. 
In separate bowl, mix sugar & cream of tartar. Set aside.
In a large metal/glass bowl, beat room temperature egg whites on low, slowly increasing speed to medium until frothy. Slowly add sugar & cream of tartar. Beat until soft peaks form. 
Add cornstarch/water gel mixture 1 spoon at a time, continuing to beat egg whites. Increase speed & beat stiff peaks form.
ASSEMBLE PIE:
Pour still warm filling into COOKED pie crust. Spoon meringue onto the pie & spread meringue mixture around making sure to touch all the edges of the crust. Use spatula to create peaks in the meringue. 
Bake 20 mins at 325°F, until golden brown.  Place on wire rack & cool BEFORE refrigerating.