Seriously Lemon Meringue Pie

Seriously Lemon Meringue Pie

from The Essential Best Foods Cookbook by Dana Jacobi

Filling:

1 cup granulated sugar
1 1/4 cups cold water
4 large eggs, separated
1/3 cup cornstarch
Grated zest of 2 lemons
3/4 cup fresh lemon juice
1/4 teaspoon salt
3 tablespoons unsalted butter, chilled and cut into 1/4" pieces

Meringue:

3 tablespoons sifted confectioners' sugar
1 tablespoon superfine sugar
Pinch of salt
1 large egg white, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 (9") pie shell, baked

This and many other wonderful recipes may be found in The Essential Best Foods Cookbook
by Dana Jacobi from Phaidon Press

I like meringue pie where the filling is so tart your tongue tingles and the meringue is sweet, smooth velvet. For the pie shell, use your favorite commercial brand. If your pie should weep, a problem that plagues even experienced bakers, tell guests what Martha says: "It tastes great anyway."

1. Place a rack in the center of the oven. Preheat the oven to 325°F.

2. FOR THE FILLING: In a heavy nonreactive saucepan, combine the sugar, water, egg yolks, cornstarch, lemon zest, lemon juice, and salt. Whisk until well blended. Cook over medium heat, whisking constantly, until the mixture simmers, 7 to 8 minutes. Continue whisking for 1 minute. Remove from the heat and gradually whisk in the butter. Set aside.

3. FOR THE MERINGUE: In a small bowl, combine the confectioners' sugar, superfine sugar, and salt. Set aside. In another immaculately clean mixing bowl, combine all 5 egg whites. Using a hand mixer, beat on medium speed until the whites are frothy. Add the cream of tartar and increase the speed to medium-high. Beat until the whites form stiff peaks and look glossy but not dry. One tablespoon at a time, add the sugar mixture, mixing for 30 seconds between each addition. Add the vanilla and beat until the meringue is thick and shiny, about 1 minute.

4. Spoon the warm lemon filling into the baked pie shell. Using a tablespoon, drop mounds of the meringue in a ring around the edge of the filling, then mound the rest in the center of the pie. With the back of the spoon, swirl the meringue, making sure it seals against the crust all around and pressing gently to eliminate any air pockets.

5. Bake for 15 to 18 minutes, or until the meringue is golden brown. Cool the pie on a rack. Keep at room temperature and serve the day it is made.