Lemon Meringue Pie

Lemon Meringue Pies are one of my favorite foods on the Earth. Lemon Meringue is a common pie to eat and it amazing. People around the world have created different recipes to make this pie even better. This heavenly treat has a graham cracker crust, lemon custard filling, and a fluffy meringue topping. Lemon Meringue was a treat since the Medieval times, but was perfected in the 17th century. The earliest recording is from a Swiss baker named Alexander Frehse. I am happy to be sharing a recipe from a great website named FoodNetwork of Lemon Meringue Pie. The recipe was by Chef Alton Brown and i hope you find this recipe useful!

Lemon Filling                                              Directions

4 egg yolks (reserve whites for                     Adjust the oven rack to the middle position. Preheat oven to  
meringue)                                                    375 degrees F.
1/3 cup cornstarch                                      
1 1/2 cups water                                          Whisk egg yolks in medium size mixing bowl and set aside.
1 1/3 cups sugar                                          
1/4 teaspoon salt                                           In medium saucepan, combine cornstarch, water, sugar, and
3 teaspoons butter                                         salt. Whisk to combine. Turn heat on medium and, string
1/2 cup lemon juice                                        frequently, bring mixture to a boil. Boil for 1 minute. Remove
1 tablespoon finely grated lemon                     from heat and gradually, 1 whisk-full at a time, add hot
zest                                                                mixture to egg yolks and stir until you have added at least half
1 (9-inch) pre-baked pie shell                        of the mixture.
1 recipe meringue, recipe follows                  
                                                                     Return egg mixture to saucepan, turn heat down to low and
Meringue Topping                                         cook, stirring constantly, for 1 more minute. Remove from heat
                                                                     and gently stir in butter, lemon juice, and zest until well
4 egg whites                                                  combined. Pour mixture into pie shell and top with meringue
1 pinch cream of tartar                                  completely covers filling and that it goes right up to the edge of
2 tablespoons sugar                                      the crust. Bake for 10 to 12 minutes or until meringue is golden.
                                                                    Remove from oven and cool on a wire rack. Make sure pie is                                                                       cooled completely before slicing.

                                                                    Meringue Topping:
                                                                 
                                                                    Place egg whites and cream of tartar in the bowl of a stand                                                                            mixer fitted with the whisk attachment. Beat egg whites until
                                                                     soft peaks form and then gradually add sugar and continue
                                                                     beating until stiff peaks form, approximately 1 to 2 minutes.                                                                          Use to top lemon filling

I hope that you guys all find this useful and Happy Early Pi Day!