lemon meringue pie

How To Make lemon meringue pie

• 
  Step 1
  Read entire recipe, then prep and assemble ingredients and utensils.
• Step 2
  Stir together sugar, cornstarch and salt in a 2 or 3 quart nonstick or stainless steel (nonreactive) saucepan.
• Step 3
  Gradually stir in 1/2 cup cold water and 1/2 cup lemon juice, until smooth.
• 
  Step 4
  Add, and blend in well, beaten yolks and melted butter.
• Step 5
  Stirring constantly, gradually add boiling water.
• Step 6
  Over medium-high heat, stirring constantly, bring mixture to a boil, then lower heat and simmer 1 minute.
• 
  Step 7
  Remove from heat and stir in zest.
• 
  Step 8
  Pour into baked pie shell (on cookie sheet for ease of handling) and set aside.
• Step 9
  Preheat oven to 350 degrees F and place oven rack in middle position.
• 
  Step 10
  In mixing bowl, beat egg whites until frothy (a few seconds.)
• 
  Step 11
  Add cream of tartar and beat to stiff peak stage.
• 
  Step 12
  While beating, very gradually add 5 tablespoons sugar, then the vanilla.
• Step 13
  Spread meringue over pie.
• Step 14
  Bake (on cookie sheet) at 350 degrees F for 7 minutes, turn and bake for additional 5 to 8 minutes.
• 
  Step 15
  Remove from oven and allow to cool completely (minimum of 4 hours) before serving. (After 1 hour, may refrigerate to speed cooling.)
• 
  Step 16
  Refrigerate leftovers.
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