Lemon Meringue Pie
Makes 1 (9-inch) pie
  • Crust:
  • 2 cups all-purpose flour
  • ½ cup confectioners’ sugar
  • 1 cup butter, softened
  • Filling:
  • 2 cups granulated sugar
  • ½ cup cornstarch
  • ½ teaspoon salt
  • 2 cups cold water
  • 8 large egg yolks
  • 1 tablespoon lemon zest
  • ¾ cup fresh lemon juice
  • 6 tablespoons butter
  • ½ tablespoon vanilla extract
  • Topping:
  • 1⅔ cups granulated sugar
  • 6 large egg whites
  1. Preheat oven to 350°. Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan. Lightly spray parchment with baking spray with flour.
  2. For crust: In a small bowl, whisk together flour and confectioners’ sugar; stir in butter until mixture is crumbly. Press into bottom and ½ inch up sides of prepared pan.
  3. Bake until lightly browned, 12 to 15 minutes. Let cool completely.
  4. For filling: In a large saucepan, whisk together sugar, cornstarch, and salt; gradually whisk in 2 cups cold water until smooth. Bring to a boil over medium-high heat, whisking frequently; boil, whisking constantly, for 1 minute. Remove from heat.
  5. In a medium bowl, whisk together egg yolks. Slowly add 1 cup hot sugar mixture to egg yolks, whisking constantly. Whisk egg mixture into remaining hot sugar mixture in saucepan. Cook over medium heat, whisking constantly, until mixture is thickened, 2 to 3 minutes. Whisk in lemon zest and juice, butter, and vanilla; cook, whisking constantly, until mixture is thick and smooth, 1 to 2 minutes. Spread mixture onto prepared crust. Cover with plastic wrap, pressing directly on surface of filling to prevent a skin from forming. Refrigerate until cold and firm, at least 4 hours.
  6. For topping: In the top of a double boiler, cook sugar and egg whites over simmering water, whisking constantly, until mixture registers 140° on a candy thermometer, 3 to 4 minutes. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment, and beat at high speed until thick, white, and fluffy, about 10 minutes. Spread meringue onto cold lemon mixture.
  7. Preheat oven to broil. Broil pie for 1 to 2 minutes to brown meringue. Serve immediately. Cover and refrigerate for up to 2 days.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/2019-lemon-meringue-pie-recipe/