Lemon Meringue Pie

Instructions

In a medium saucepan, combine 3/4 cup granulated sugar, 1/3 cup cornstarch, 1 cup heavy cream, 1 cup milk, 1 tablespoon lemon zest, and 1/2 cup lemon juice. Cook over medium heat, stirring constantly, until the mixture begins to bubble. Continue stirring for an additional 2 minutes until it thickens.

Remove the saucepan from the heat. In a small bowl, whisk 3 large egg yolks. Gradually add a few spoonfuls of the hot lemon mixture to the yolks, whisking quickly to combine and prevent curdling. Pour the tempered egg yolk mixture back into the saucepan and return to medium heat, cooking for an additional 90 seconds, stirring constantly, until thickened.

Remove from heat and stir in 2 tablespoons salted butter and 1 teaspoon vanilla extract until fully incorporated. Pour the lemon filling into the prepared pie crust, smoothing the top. Let it cool at room temperature for about 15 minutes, then refrigerate until fully cooled and set, about 1 hour.

Meringue

Preheat the oven to 350°F (175°C). Add 4 large egg whites, 1/2 cup granulated sugar and 1/2 teaspoon cream of tartar to a large mixing bowl or stand mixer. Use a hand mixer or stand mixer to beat on medium-high speed until soft peaks form, meaning peaks collapse slightly but still hold some shape.

Spread the meringue over the cooled lemon filling, ensuring it reaches the edges of the pie crust to seal in the filling. Use a spatula to create decorative peaks if desired. Bake in the preheated oven for 25-30 minutes, or until the meringue is lightly browned.

Remove the pie from the oven and let it cool at room temperature for at least 30 minutes before serving. Meringue is best enjoyed within 24 hours.

Dessert