Perfect Lemon Meringue Pie
How To Make Lemon Meringue Pie

Preheat oven to 400 degrees F. Adjust oven rack to center of oven.

Prepare pie pastry; dust lightly with flour, wrap in plastic wrap, and refrigerate 30 minutes before rolling.

Prepare Meringue Topping; set aside.

Sprinkle work area with 2 tablespoons graham cracker crumbs. Roll pastry with floured rolling pin, sprinkling additional crumbs underneath and on top to heavily coat dough. Roll pastry 2 inches larger than an inverted 9-inch pie pan. Fold pastry into quarter-folds and ease into pan, pressing firmly against bottom and side; flute edges. Prick crust at 1/2-inch intervals before baking. Bake 15 minutes; reduce oven to 350 degrees F. and bake another 10 minutes or until crust is golden brown. Remove from oven and cool on a wire rack.

Reduce oven to 325 degrees F.

Lemon Curd Filling:

• In a large saucepan over medium heat, whisk together the sugar, cornstarch, salt, and water; simmer until translucent, approximately 1 minute. Remove from heat.
   
• Slowly and gradually, whisk in egg yolks. Return egg mixture to low heat and cook, stirring constantly, for 1 more minute.
   
• Remove from heat and gently stir in lemon zest, lemon juice, and butter until well combined.
   
• Remove from heat and pour into baked and cooled pie shell. If you need to let the Lemon Curd Filling sit before using, cover with plastic wrap to keep it hot, as you want to add hot filling to the cooled pie crust.

Meringue Topping: Spread prepared Meringue Topping over hot pie filling, being careful to spread the meringue to the edges of the pie pasty to prevent shrinkage during baking.

Bake approximately 20 minutes or until meringue is golden brown. If meringue start to brown too quickly, covering top loosely with foil after the first 5 minutes. Remove from oven and cool completely, approximately 3 hours, on a wire rack before cutting and serving. To cut baked meringue into serving pieces, use a knife dipped in cold water.

May by refrigerated up to one day, but this is best served the day it is made.

Makes 8 servings.