Lemon Meringue Pie

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Easter 2013 dessert. I did not make a pastry crust (does anybody like pastry better for lemon meringue? I always like graham crusts better for these). Maybe with more time and cooling the filling would have thickened up a wee bit, but maybe not - next time you might want to just add slightly less water than it calls for. Maybe 1 1/8 cups instead of 1 1/4. That wouldn't affect the taste, just the consistency I think. 

 Filling: 
  • 5 large egg yolks
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups water
  • 1/4 cup whole milk
  • 1 tablespoon grated lemon zest
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter, cut into tablespoons
Meringue: 
  • 5 large egg whites, at room temperature 30 minutes
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup superfine granulated sugar

Filling:

 Whisk together yolks in a small bowl.

 Whisk together sugar, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Cover surface with wax paper to keep hot.

Meringue:

 Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks.
Make the graham crust according to the package directions. Pour the filling into the crust, and the meringue on top - bake for about 15 minutes at 350 or so. 


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