Lemon Meringue Pie
Makes 1 (9-inch) pie
2 cups sugar
½ cup cornstarch
½ teaspoon salt
2 cups cold water
8 large egg yolks
1 tablespoon lemon zest
⅔ cup fresh lemon juice
6 tablespoons butter
2 teaspoons vanilla extract
1 (9-inch) frozen pie shell, baked according to package directions
Swiss Meringue (recipe follows)
1. In a large saucepan, whisk together sugar, cornstarch, and salt; gradually whisk in 2 cups cold water until smooth. Bring to a boil over medium-high heat, whisking constantly; boil for 1 minute, whisking constantly. Remove from heat.
2. In a large bowl, whisk egg yolks. Slowly add 1 cup hot sugar mixture to egg yolks, whisking constantly. Whisk egg mixture into remaining hot sugar mixture in saucepan. Cook over medium heat, whisking constantly, until mixture is thickened, 2 to 3 minutes. Whisk in lemon zest and juice, butter, and vanilla. Cook, whisking constantly, until mixture is thick and smooth, about 2 minutes. Spread mixture into prepared crust. Cover with plastic wrap, pressing wrap directly onto surface to prevent a skin from forming. Refrigerate until thick and cold, 4 to 6 hours.
3. Preheat oven to broil. Spread Swiss Meringue onto cold pie, sealing edges. Place pie on a rimmed baking sheet. Broil 3 to 4 inches from heat until meringue is lightly browned, watching closely. Serve immediately.
Swiss Meringue
Makes enough for 1 (9-inch) pie
6 large egg whites, room temperature
1½ cups sugar
¼ teaspoon cream of tartar
In the top of a double boiler, whisk
