Lemon Meringue Pie

Crust

• 1 Sweet tart shell or basic pie pastry, blind-baked

Filling

• 1 1/4 cups Granulated sugar
• 1/2 cup Cornstarch
• 1 1/2 cups Water
• 5 Egg yolks
• 2 tsp Lemon zest
• 2/3 cup Lemon juice
• 2 tbsp Butter

Meringue

• 5 Egg whites
• 1/2 tsp Cream of tartar
• 1/2 cup Granulated sugar

Filling

1. Whisk the sugar and cornstarch together in a saucepan, then whisk in the water until smooth.
2. Cook over medium heat, whisking constantly, until thickened and it comes to a full boil. Boil, still whisking, for a minute.
3. Whisk a third of the hot mixture into the egg yolks to temper them, then whisk the tempered yolks back into the pan. Cook another 2 minutes, whisking, until thick.
4. Off the heat, whisk in the lemon zest, lemon juice, and butter until smooth. Pour into the baked shell and keep it hot while you make the meringue. (Tip: The filling needs to still be hot when the meringue goes on — that heat is what helps seal the meringue to the filling and reduces weeping.)

Prep

1. Heat the oven to 175°C (350°F).

Meringue

1. Whip the egg whites and cream of tartar until foamy, then gradually add the sugar and whip to stiff, glossy peaks. (Tip: Add the sugar slowly, a spoonful at a time, giving it time to dissolve — undissolved sugar crystals are one of the main causes of a weepy meringue.)

Assemble

1. Spread the meringue over the hot filling, making sure to spread it all the way to the crust's edge and press it against the pastry to seal completely, with no gaps. (Tip: A gap at the edge is where moisture gets in first and weeping starts. Seal the whole perimeter, not just the centre.)

Bake

1. Bake until the meringue peaks are golden brown.

Cool

1. Cool completely, then chill before slicing with a knife dipped in hot water between cuts.