lemon meringue pie

How To Make lemon meringue pie

• 1

  Make your meringue first. Put the egg whites in a medium-sized mixing bowl. Add the cream of tartar. Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, gradually add the sugar, one tablespoon at a time, and beat until stiff peaks form. Fold in the vanilla. Set to the side until filling is made.
• 2

  Combine cornstarch, sugar, and boiling water in a 2 qt. saucepan. Cook on medium heat until it begins to thicken. Stir constantly.
• 3

  Add the salt and lemon juice. Continue cooking for about 3 to 4 minutes. When it becomes thicker, incorporate some of the mixture into the egg yolks to warm them. Pour the yolks into the saucepan and continue cooking about 4 more minutes.
• 4

  Take off the heat. Stir the butter into the mixture and pour into the pie crust. Top with meringue.
• 5

  Bake at 375 degrees until meringue is lightly browned.
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