Chef Franck'S Lemon Meringue Pie

1. 1

   In a medium saucepan, whisk together 1 cup sugar, cornstarch and salt.

2. 2

   Stir in water, lemon juice and lemon zest.

3. 3

   Cook over medium-high heat, stirring frequently until mixture comes to a boil.

4. 4

   Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.

5. 5

   Whisk egg yolk mixture back into remaining sugar mixture.

6. 6

   Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

7. 7

   In a large Kitchen Aid mixer bowl, mix egg whites, sugar and lemon juice, whip over a heat source until the egg whites sugar mix feels warm.

8. 8

   Attach the bowl to the Kitchen Aid mixer and whip until it triple in volume, or until meringue is almost cold and stiff peaks form.

9. 9

   Spread or pipe meringue over pie, sealing the edges at the crust.

10. 10

    Bake in preheated 425F oven for few minutes until meringue is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.