Lemon Meringue Pie

Lemon Meringue Pie
Makes 1 (9-inch) pie
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  1. 2 cups sugar
  2. 1/2 cup cornstarch
  3. 1/2 teaspoon salt
  4. 2 cups cold water
  5. 8 egg yolks
  6. 1 tablespoon lemon zest
  7. 2/3 cup fresh lemon juice
  8. 6 tablespoons butter
  9. 2 teaspoons vanilla extract
  10. 1 (9-inch) frozen pie shell, baked according to package directions
  1. 1½ cups sugar
  2. 6 egg whites
  1. For filling: In a large saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in 2 cups cold water, and bring to a boil over medium-high heat. Boil, whisking constantly, for 1 minute. Remove from heat.
  2. In a medium bowl, lightly beat egg yolks. Slowly whisk 1 cup hot sugar mixture into egg yolks. Whisking egg mixture into remaining hot sugar mixture in saucepan. Cook, whisking constantly, over medium heat for 2 to 3 minutes or until mixture is thickened. Whisk in lemon zest, juice, butter, and vanilla, and cook, whisking constantly, for 1 to 2 minutes or until mixture is thick and smooth. Spoon mixture into baked pie shell, and cover with plastic wrap, pressing wrap directly on lemon mixture to prevent a skin from forming, and refrigerate for at least 4 hours.
  3. For meringue: In the top of a double boiler, whisk together sugar and egg whites. Cook over simmering water, whisking constantly, for 3 to 4 minutes or until mixture reaches 140° on a candy thermometer. Remove from heat, pour into the bowl of stand mixture, and beat at high speed for 10 minutes until thick, white, and fluffy. Spread meringue onto cold lemon mixture. Serve immediately, or refrigerate up to 2 days.
  1. Broil pie in oven for 1 to 2 minutes to brown meringue, if desired.
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