Lemon Meringue Pie

Yields 1 (9-inch) pie

1 (9-inch) pre-made pie shell or graham cracker pie shell (see recipe: Single-crust Pie Pastry or Graham Cracker Pie Shell)

Lemon Filling:

3 egg yolks

½ cup cornstarch

1½ cups sugar

1½ cups water

¼ cup freshly squeezed lemon juice

1½ tablespoons lemon zest

1 teaspoon pure lemon extract

4 tablespoons butter

 

Meringue Topping:

3 egg whites

½ teaspoon cream of tartar

¼ cup granulated sugar

½ teaspoon pure lemon extract

Candied or fresh lemon slice (for garnish)

 

1. Preheat oven to 400° F.
2. To prepare lemon filling, combine water, sugar, and cornstarch in a saucepan. Bring to a boil. Reduce heat, and simmer uncovered, stirring frequently, until sugar dissolves and mixture thickens. Remove from heat. In a bowl, add egg yolks and lightly beat. Slowly add half of hot mixture to bowl of egg yolks, stirring constantly. Transfer egg mixture to saucepan, place on low heat, and stir until smooth and thick. Add lemon juice, lemon zest, lemon extract, and butter. Mix until ingredients are well incorporated. Remove from heat.
3. Pour hot lemon filling into pie shell.
4. To prepare meringue topping, combine egg whites and cream of tartar in a bowl. Beat with an electric mixer until foamy, and peaks begin to form. To the bowl, gradually add sugar and lemon extract, beating continuously until peaks are stiff.
5. Pour meringue topping over hot lemon filling. Spread evenly over entire pie.
6. Bake at 400° F for approximately 8-10 minutes, or until golden brown. Note: To prevent pie crust from getting overly browned, cover edges with aluminum foil.
7. Place on a wire rack and allow pie to cool before serving. If desired, garnish top center of pie with a candied or fresh lemon slice.