Lemon Meringue Pie

I love lemon!  When asked to bring dessert to Easter brunch, I knew what I was going to make!   Here are the ingredients for this pie!

Crust
2 cups flour
Pinch of salt
2 sticks cold butter
3-4 tablespoons cold water

Filling
1 1/2 cup sugar
1/3 cup cornstarch
Pinch salt
5 eggs yolks
1 1/2 cup water
1/2 cup fresh lemon juice
Zest of 2 lemons
2 tablespoons butter

Meringue
1/2 teaspoon Cream of Tartar
5 egg whites
1/3 cup sugar

To begin the crust, I added the flour, salt and butter (cut into chunks) in my food processor.  Pulse the ingredients until they are crumbly.  Slowly, add the water until the ingredients form a dough.  Refrigerate for 30 minutes before working with it.

When you are ready, roll the dough on a floured surface.  Put in the bottom of a well greased pie plate.  Take a fork and poke some holes in the crust.   Line the pie plate with foil and beans.  The beans will weigh the crust down as it cooks.  Cook in a 350 degree oven for 10-15 minutes, or until golden brown.

While the crust is baking, make the filling and meringue.  Yes, you can do two things at once!  In a saucepan, whisk together the sugar, cornstarch, salt and water.  Slowly heat to near boiling point.  When the ingredients are hot, but not yet boiling, temper the eggs.  This means that you will whisk the egg yolks and then slowly add some of the hot liquid.  By doing this you are slowly adding heat to the eggs so that when you add the eggs to the sauce pan, the eggs won't scramble.

Add the eggs, lemon zest, and lemon juice.  Continue stirring until mixture is thick.  Remove from heat.

To make the meringue, put the egg whites in the mixer.  Beat on high speed.  Slowly add the sugar and cream of tartar.  Continue to beat the egg whites until stiff peaks are formed.

Put the lemon filling in the pie crust and top with the meringue.  Bake in a 350 degree oven until the pie is starting to turn brown.

Chill until ready to serve!

Enjoy!