Fluffy Lemon Meringue Pie (Print Version)

# Ingredients:

→ Crust

01 - 1 prebaked homemade crust for pies

→ Lemon Filling

02 - 5 large yolks from eggs (keep the whites for the topping)
03 - 1/4 teaspoon of salt
04 - 1 cup (200g) sugar, fine-grain
05 - 1/3 cup (38g) corn powder (cornstarch)
06 - 2 tablespoons (28g) room-temperature unsalted butter
07 - 1 and 1/3 cups (320ml) water
08 - Half a cup (120ml) of freshly squeezed lemon juice
09 - 1 tablespoon lemon peel (grated)

→ Meringue Topping

10 - 5 large egg whites, brought to room temperature
11 - 1/8 teaspoon of salt
12 - 1/2 teaspoon of tartar powder
13 - 1/2 cup (100g) fine-grain sugar

# Instructions:

01 - Roll out your chilled dough after keeping it in the fridge for over 2 hours. Set the oven to 375°F (190°C) and place your oven rack low. Bake the pie base slightly in a 9-inch dish, pinching or shaping the edges.
02 - After blind baking, adjust the oven to 350°F (177°C) and reduce the temperature.
03 - Stir egg yolks together in a medium container or measuring cup, then put them aside. In a saucepan over medium heat, combine water, sugar, cornstarch, salt, lemon juice, and grated peel. At first, it’ll look thin and cloudy, but after around 6 minutes, it thickens and bubbles. Once thickened, stir and set the heat to low.
04 - Gradually pour a few big spoonfuls of the warm mixture into your whisked yolks and stir the whole time. Then slowly pour the yolk mix back into the saucepan, still whisking. Turn the heat up to medium.
05 - Cook this mixture until thick with big bubbles popping. Take it off heat and stir in butter until completely mixed. Spread it into your warm, baked crust immediately.
06 - Use a handheld or stand mixer equipped with a whisk to whip egg whites and the cream of tartar for about a minute on medium, then switch to high until you see fluffy peaks forming (around 4 minutes). Add salt and sugar, then whip for an additional 2 minutes until the peaks turn glossy and tall.
07 - Quickly spread the meringue over the hot filling, making little peaks on top by using the back of a spoon. Make sure the meringue is spread to the edges and touches the edges of the crust so no gaps allow weeping.
08 - Move the pie to your oven’s lowest rack and bake it for 20-25 minutes. If the meringue browns too much, use foil as a tent to shield it, without letting the foil stick to it.
09 - After baking, take the pie out and cool it on a wire rack for an hour at room temperature. Then refrigerate it for at least 4 hours before cutting and serving.

# Notes:

01 - You’ll enjoy this lemon pie with its rich base, smooth citrus layer, and fluffy toasted topping.
02 - Don’t let the lemon layer cool before adding meringue. The heat helps them stick together properly.
03 - Spread the meringue all over the surface and up to the edges to avoid moisture ruining it.
04 - This dessert is best enjoyed fresh. On day one, the meringue holds. But as time goes, it softens and separates.
05 - Have everything ready before starting—grate the lemon peel and separate yolks. Timing is crucial for the filling!

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