Lemon Meringue Pie III

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Recipe View In a heavy-bottomed saucepan, whisk together 1 1/2 cups of granulated sugar, 1/2 teaspoon of salt, and 1 1/2 cups of water. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. (10 minutes)

Recipe View In a small bowl, whisk together the cornstarch and 1/3 cup of water until smooth, creating a slurry. Gradually whisk the cornstarch slurry into the boiling sugar mixture. Continue to boil, stirring constantly, until the mixture thickens and becomes clear. Remove from heat. (5 minutes)

Recipe View In a separate small bowl, whisk together the egg yolks and lemon juice. Slowly drizzle the egg yolk mixture into the hot sugar mixture, whisking constantly to temper the eggs and prevent scrambling. Return the pan to low heat and cook, stirring constantly, until the curd thickens slightly. (3 minutes)

Recipe View Remove from heat and stir in the lemon zest and butter until the butter is melted and the curd is smooth and glossy. Transfer the lemon curd to a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and let cool until just lukewarm. (20 minutes)

Recipe View In a large, clean glass or metal bowl, combine the egg whites and remaining 1/4 teaspoon of salt. Beat with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff, glossy peaks form. Be careful not to overbeat. (8 minutes)

Recipe View Gently fold about 3/4 cup of the meringue into the lukewarm lemon curd to lighten it. Pour the lemon filling into the pre-baked pie crust and spread evenly. Top with the remaining meringue, swirling it decoratively with a spoon or piping it on with a pastry bag. (5 minutes)

Recipe View Bake in the preheated oven for 15-20 minutes, or until the meringue is lightly golden brown. Remove from oven and let cool completely on a wire rack for at least 1 hour before cutting and serving. This allows the filling to set properly. (60 minutes)