Lemon Meringue Pie

Lemon Meringue Filling

1 (9-in.) baked piecrust shell

Meringue for the Top

½ cup sugar

Directions

1. Using a fork, poke holes into a thawed or fresh pie crust. Cover with parchment paper and cover with dried beans.

2. Bake for 7-8 minutes on 375. Remove from the oven and discard parchment paper and beans and set aside.

3. Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan.

4. In a medium bowl, whisk together egg yolks, lemon juice and milk. D Add into sugar mixture in pan. Add sauce pan to the stove and cook over medium heat, stirring constantly until mixture thickens, about 9 minutes.

5. Bring to a boil, and boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest until smooth. Spoon into piecrust.

Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Spread Meringue over hot filling, sealing edges.

Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour). Store in refrigerator.