Lemon Meringue Pie (Print Version)

# Ingredients:

01 - 1 pie crust.
02 - 5 large egg yolks.
03 - 1 1/3 cups water (320ml).
04 - 1 cup sugar (200g).
05 - 1/3 cup cornstarch (38g).
06 - 1/4 tsp salt.
07 - 1/2 cup lemon juice (120ml).
08 - 1 tbsp lemon zest.
09 - 2 tbsp soft butter (28g).
10 - 5 egg whites, room temp.
11 - 1/2 tsp cream of tartar.
12 - 1/2 cup sugar (100g).
13 - 1/8 tsp salt for meringue.

# Instructions:

01 - Prepare and blind bake pie crust at 375°F. Reduce temperature to 350°F.
02 - Cook water, sugar, cornstarch, salt, lemon juice and zest until thick. Temper in egg yolks, cook until bubbling.
03 - Remove from heat, stir in butter. Pour into warm crust.
04 - Beat egg whites with cream of tartar until soft peaks. Add sugar and salt, beat to stiff peaks.
05 - Spread meringue over warm filling, ensuring it touches crust edges.
06 - Bake at 350°F for 20-25 minutes until meringue is golden. Cool 1 hour, then chill 4 hours.

# Notes:

01 - Prep all ingredients before starting.
02 - Keep filling warm when adding meringue.
03 - Best served day of making.

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