Classic Lemon Meringue Pie

| 4/19/2012 3:37:48 PM

In our June/July issue, we shared the secrets of how to make meringue. Once you've mastered this delightful culinary pursuit, you'll need a fabulous recipe to help you show off your newfound skills. This classic recipe concludes the compilation of 100 wonderful egg recipes in Jennifer Trainer Thompson's The Fresh Egg Cookbook: From Chicken to Kitchen, a great book for cooks and potential chicken-raisers alike.  

Lemon Meringue Pie  


9-inch pie crust (Try our Perfect Buttery and Flaky Pie Crust.)

1 cup sugar
5 tbsp cornstarch
Pinch of salt
1 1/2 cups hot water
4 egg yolks (reserve the egg whites for the meringue)
Juice of 2 lemons
1 tsp lemon zest
1 tbsp unsalted butter

4 egg whites
Pinch of cream of tartar
3 tbsp sugar

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