Easy Lemon Meringue Pie

Instructions

Click to mark complete

1. - Preheat oven to 450°F.
2. - Place pie crust in ungreased 9 in. pie pan. Prick sides and bottom of crust with a fork. Trim and flute edge of crust as desired. Bake 10-12 minutes or until golden brown. Let cool completely.
3. - Reduce oven temperature to 375°F.
4. - In a medium saucepan, combine sugar and cornstarch; gradually whisk in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and whisk for 1 minute. Slowly whisk half the hot mixture into the beaten egg yolks. Blend egg mixture back into saucepan. Continue to heat to a boil, stirring constantly, for 1 minute. Remove from heat; whisk in butter, lemon zest, lemon juice and salt.
5. - For topping, in a large grease-free mixing bowl, whip egg whites and cream of tartar with an electric hand or stand mixer on high speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, and continue beating on high until stiff peaks form and meringue is glossy. Beat in vanilla extract.
6. - Pour lemon filling into cooled pie crust. Spoon meringue onto hot pie filling, carefully sealing meringue to edge of the crust. Bake 10-12 minutes or until meringue is a light golden brown color. Cool in pan on cooling grid for at least 1 hour. Then chill completely in the refrigerator before serving.