Whip up a light and fresh lemon meringue pie that is sure to delight all who indulge in its fluffiness.
1 9-in. frozen pie shell
3 egg yolks, at room temperature
3/4 cup granulated sugar
1/3 cup cornstarch
1 1/2 cups warm water
1/2 cup fresh lemon juice
2 tbsp butter
1 cup granulated sugar, divided
3 tbsp water
3 egg whites, at room temperature
1/8 tsp cream of tartar
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.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners