A flaky pastry, filled with sweet and tangy lemon curd, topped with fluffy toasted meringue peaks, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8
Ingredients
PASTRY:
1(9-inch) unbaked pie crusthomemade or store-bought
FILLING:
1 1/2c.granulated sugar
1/3c. plus 1 T.cornstarch
1/2c.water
3lg.egg yolkslightly beaten
3T.butter
1/2c.lemon juicefreshly squeezed
2tsp.lemon zest
2drops yellow food coloring
MERINGUE:
3lg.egg whites
1/2tsp.cream of tartar
6T.granulated sugar
1/2tsp.vanilla
Instructions
PASTRY: Preheat the oven to 400 degrees. Bake the pie crust for 10 minutes.
FILLING: Whisk together 1 ½ cups sugar, cornstarch, and water in a saucepan over medium heat, stirring constantly, until the mixture thickens and boils. Remove from the heat, whisk in egg yolks one at a time, stirring constantly. Add the lemon juice, lemon zest, and 2 drops of food coloring. Pour the filling into the pie crust.
MERINGUE: In a mixing bowl, using an electric hand mixer, beat the egg whites and cream of tartar until foamy. Beat in 6 tablespoons of sugar, one tablespoon at a time; continue beating until stiff and glossy. Add the vanilla; beat until combined. Spread the meringue over the hot pie filling, carefully sealing it to the edge of the pie crust.
Bake for 10 minutes or until it starts to brown a little. Cool completely, then refrigerate until ready to serve.