How to bake Lemon Meringue Pie

Lemon Meringue Pie

One 9” pre-made pie crust

Filling:
1 cup granulated sugar
1/3 cup cornstarch
1 tbsp cake flour
Pinch of kosher salt
1 1/2 cups water
5 fresh egg yolks (room temp)
1/2 cup fresh lemon juice
Zest of two large organic lemon
2 tbsp unsalted butter (room temperature)

Directions:
On a small saucepan turn stove on medium heat
Add sugar, flour, salt, cornstarch and water
Cook until thicken about 1 1/2 minutes
Remove from heat
Temper egg yolks
Add the temper yolks to the saucepan. continue to whisk Vigorously return to stove. On medium heat cook for 1 minute
Or until thicken
Remove from heat
Add the juice whisking continuously
Add the butter one piece at a time.
Continue to whisk to incorporate.
Sift the Custard to remove-any cook eggs
Add the lemon zest and stir
Pour the hot custard into a pre-bake pie crust
Add the meringue

Meringue recipe
5 egg whites (room temperature)
1/2 tsp cream tartar
1/2 cup granulated sugar
1 tsp vanilla extract
Directions:
In a electronic mixer add the egg whites on high speed
For 1 minute add the cream tartar continue to mix on high speed
Add the sugar one tbsp at a time
Mix on high speed for one and half minutes. The meringue should reach soft peak. Used immediately