Lemon Meringue Pie recipe

This is a classic lemon meringue pie with a sweet and tart filling, a fluffy meringue topping, and a nutty graham cracker crust. Try serving it with melted raspberry sorbet as the sauce. Serves 8 to 10.

Ingredients:

• 1 9-inch graham cracker crust
• 2 cups sugar, divided
• 4 teaspoons cornstarch
• 2/3 cup fresh lemon juice
• 4 whole eggs plus 6 egg whites at room temperature
• 1 tablespoon finely grated lemon peel
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon coarse kosher salt

Directions:

1. In a medium saucepan whisk together 1 cup of sugar and the cornstarch until no lumps remain. Gradually whisk in the lemon juice.

2. Add the whole eggs one at a time, blending well after each addition.

3. Stir in the lemon peel and place over medium heat.

4. Cook whisking constantly until it gets thick and boils, about 6 minutes.

5. Remove from heat and pour into the graham cracker crust.

6. In a large bowl beat the egg whites, cream of tartar, and salt with an electric mixer until frothy.

7. Gradually beat in the sugar and continue beating until stiff and glossy.

8. Spread the meringue over the warm filling making sure to spread it to the crust.

9. Using the back of a spoon form peaks or swirls in the meringue.

10. Let cool completely before serving.

Author: Rachael Daylong

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