Lemon Meringue Pie

1. Roll chilled pie dough out on floured surface to a 12-inch diameter, then place in greased 9-inch pie plate. Crimp the edges of the pie dough, as desired. Chill the pie crust in the fridge for 20 minutes.

2. Preheat oven to 375F. Line the pie shell with a piece of parchment paper, then place pie weights or dried beans on top of the parchment paper. Place on a rimmed baking sheet. Bake for 15 minutes. Remove from the oven and carefully remove weights/dried beans and parchment paper.

3. Using a fork, prick holes over the bottom of the crust, then place back in oven for an additional 5 minutes.

4. Make the filling. In a medium bowl, add egg yolks and whisk to combine. Set aside. In a medium skillet or saucepan, add sugar, salt and cornstarch. Whisk to combine. Turn on the burner to medium heat. Gradually, while whisking constantly, whisk in the lemon juice and water. Whisk occasionally, until mixture is thickened, then remove from heat. Whisk in the lemon zest.

5. Temper the egg yolks. Scoop 1/3 cup of warm filling out of pan. Very slowly in a steady stream, and while whisking constantly, pour the warm mixture into the egg yolks.

6. Return the filling pan back over medium heat. In a slow, steady stream, while whisking constantly, pour the tempered egg yolks into the warm filling mixture in the pan.  Cook, whisking frequently, until the filling is thickened and begins to bubble. Remove from the heat and whisk in the butter.

7. Pour filling into partially baked pie crust. Set aside as you make the meringue (you don’t want the filling to cool too much, as the heat from the filling helps seal the two layers together).

8. Reduce oven temperature to 350F.

9. Using a handheld or stand mixer, beat egg whites and cream of targer together just until combined, then gradually add in the sugar as you beat the mixture. Beat on medium-high speed until stiff, glossy peaks form. Spread meringue over top of filling, spreading all the way to the edges, so the meringue touches the pie crust (this helps ensure the seal between the two layers).

10. Bake in preheated oven 15-20 minutes, or until meringue begins to turn golden brown.

11. Allow to cool at room temperature 45 minutes, then place in refrigerator to chill 4 hours before slicing.