Lemon Meringue Pie

Instructions

• Bake empty pie shell, following package directions. Transfer pie shell to a rack to cool completely.

• Whisk egg yolks with sugar and cornstarch in a medium saucepan. Whisk in 1/2 cup warm water until mixture is smooth, then whisk in remaining 1 cup water.

• Set saucepan over medium-high. Cook, whisking frequently, until mixture thickens, 4 to 7 min. (Mixture will turn very thick very quickly.) Remove from heat and whisk in lemon juice and butter until smooth.

• Scoop filling into cooled pie shell and smooth top out.

• Combine 2/3 cup sugar with water in a small saucepan and set over high heat. Boil for 1 min, then remove from heat.

• Beat egg whites with cream of tartar in the bowl of a stand mixer on medium, using a whisk attachment, until soft peaks form when beaters are lifted, approximately 1 to 2 min.

• Slowly pour hot syrup in a stream down the side of the bowl, beating on high until glossy and stiff peaks form, about 2 more min.

• Scoop meringue on pie and make swirls with a spoon.

• Use a crème brûlée torch to brown meringue, or broil meringue in centre of oven, rotating every 30 sec., until peaks turn golden brown, about 2 to 3 min.

• Refrigerate up to two days. Let cold pie stand at room temperature for 15 min before slicing and serving.