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1
To prepare the lemon curd, whisk together the eggs, egg yolks, and sugar until the mixture is a pale yellow, about 2 minutes.
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2
Add the cornstarch and salt and continue whisking until all of the ingredients are well combined.
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3
Add the lemon juice, water, lemon zest, and butter.
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4
Continue whisking until fully incorporated.
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5
Pour the mixture into a medium, heavy-bottomed saucepan and place it over medium heat.
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6
Whisk continuously, scraping the sides with a spatula and taking care not to burn the bottom.
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7
Keep the saucepan over heat until the mixture thickens and deepens in color, about 7 minutes.
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8
Remove the saucepan from the heat and continue to whisk the mixture for 1 more minute.
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9
Pour the mixture into the prebaked piecrust.
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10
Cover the pie with plastic wrap and place it in the refrigerator to cool for at least 1 hour.
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11
To prepare the meringue, using an electric mixer on high speed, beat the egg whites until they become foamy.
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12
Add the cream of tartar and salt and continue mixing until soft peaks form.
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13
Slowly add the sugar, 1 tablespoon at a time.
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14
Once all of the sugar has been added, add the vanilla and beat for 30 more seconds.
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15
The meringue should be light and fluffy.
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16
Test the meringue to see if it will hold by inserting your spatula into the meringue mixture and quickly pulling it out.
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17
If the meringue forms little peaks but does not fall, you have achieved the desired consistency.
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18
If the meringue does fall, continue beating and retesting with your spatula at 30-second intervals until the peaks remain in place when the spatula is removed.
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19
Scrape the meringue out of the bowl and place it on top of the lemon curd in the pie shell.
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20
Smooth out the meringue to cover the entire pie and form a mound of meringue in the middle of the pie.
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21
Use a spatula to pat and lift the meringue across the top of the pie, forming peaks.
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22
To brown the meringue, place the pie in an oven broiler on an oven rack placed in the middle position for 3 to 4 minutes (or until your desired brownness has been achieved); alternatively, use a kitchen torch (see page xviii).
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23
If you opt to use a kitchen torch, be careful to evenly spread the flame across the entire surface of the pie for a consistent finish.
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24
Lemon Meringue Pie is best served cold and should be eaten the same day its made.
