Skill required: Experienced baker
1 1/2 Cups Granulated Sugar
7 Tablespoons Cornstarch
1/4 teaspoon Salt
2 Cups Water
1/2 Cup Lemon Juice (Fresh squeezed or Frozen Lemon Juice, found in the freezer section of most markets. Do not use the unfrozen lemon juice on the dry open shelves.)
3 Large Egg Yolks
2 Tablespoons Butter
1. Put the sugar, cornstarch and salt into a medium-sized saucepan and whisk them together until no lumps of cornstarch remain.
2. Add the water and lemon juice and mix thoroughly.
3. Beat the egg yolks together with a fork for 10 - 15 seconds and add them to the saucepan and mix thoroughly.
4. Turn the heat to medium and start heating this mixture until it reaches a boil, stirring occasionally while it's heating up and constantly when it starts to get very hot.
5. Continue stirring until the mixture reaches a boil. Small bubbles will start to appear around the very edges of the filling, but do not consider this as reaching the boil. When the first larger bubbles appear, somewhere in the middle of the mixture, this can be considered as reaching the boiling point. When this happens, continue to boil for about 1 minute and then turn off the heat.
6. Add the butter and stir it in until it melts.
7. Immediately make the meringue, as you want to cover the pie with meringue while the filling is still very hot.
Meringue:
3 Large Egg Whites
1/4 teaspoon Cream of Tartar
1/3 Cup Granulated Sugar
1. Using the whisk beat the egg whites in the small bowl of the mixer and beat at high speed until they are frothy.
2. Add the cream of tartar and about 1/3 of the sugar.
3. Continue beating and add another 1/3 of the sugar in about a minute, and the remaining 1/3 a minute after that.
4. Continue beating until the meringue holds a stiff peak when the whisk is lifted up. Do not overbeat. You want it stiff and shiny but not dry.
5. Preheat oven to 350°, for the browning of the meringue. Position rack in center.
6. Using 2 spoons, one to lift and the other to push off, place meringue around the complete edge of the pie, making certain that the meringue touches the entire edge of the crust. If you don't seal the meringue to the crust, it will shrink during the baking.
7. After the edge has been done, put the rest of the meringue evenly over the pie.
8. Use your spoon to lift up small, swirling peaks in the meringue.
9. Put the pie into the oven until the meringue starts to brown. This should take about 10 minutes, but watch it carefully towards the end as you want the tips browned but not burnt.
10.After removal from the oven, let the pie cool down and then place it in the refrigerator for at least several hours before serving.
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