Lemon Meringue Pie
What you need: For the pie:
For meringue:
What you do: Preheat oven to 375 degrees. Line pie shell with foil and fill with pie weights or raw rice. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until bottom and side are golden, about 20 minutes more. Remove from oven and reduce temperature to 350° F. Filling: Whisk together yolks in a small bowl. Whisk together sugar, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Cover to keep warm. Meringue: Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tbsp at a time, beating until meringue just holds stiff, glossy peaks. Pour hot filling into warm pie shell and gently shake to smooth top. Spread meringue decoratively over hot filling, covering filling completely. Bake until meringue is golden brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours. *Lemon meringue pie is best consumed the day it is made, but may be covered and refrigerated for up to 2 days.
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