Fool-Proof Lemon Meringue Pie

Ingredients

• 1 tablespoon butter room temperature
• 6 tablespoons cornstarch 
• 0.3 teaspoon cream of tartar 
• 4 large egg whites room temperature
• 4 large egg yolks 
• 0.5 cup granulated sugar mixed with 2 teaspoons of cornstarch
• 1.3 cups granulated sugar 
• 0.5 cup juice of lemon 
• 1 tablespoon lemon zest grated
• 8 servings baked pie crust 
• 0.1 teaspoon salt 
• 1.5 cups water boiling

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• stand mixer
• spatula

Directions

1. Assemble all the ingredients – especially meringue ingredients.In a 2- to 3-quart sauce pan that is not yet set over heat, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt.
2. Whisk in 1/2 cup cold water, lemon zest, and lemon juice, blending thoroughly.
3. Whisk in the egg yolks.
4. Add the butter and whisk in 1 1/2 cups boiling water.Set pan over medium or medium high heat (I used medium because the pot was on a larger burner and it was metal) and stir with a flexible heat-proof spatula scraper until mixture boils, about 7 minutes (mine boiled in about 5, but I let it go for 7). Reduce heat to medium (or low, in my case) and stir filling 1 minute more.
5. Pour filling into pie crust and quickly make meringue.In bowl of a stand mixer using whisk attachment beat egg whites and cream of tartar until very foamy. Continue to beat at high speed and gradually add the sugar and cornstarch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks. Spoon meringue onto hot pie filling. With a spatula, swirl meringue to cover filling completely, touching the rim of the pie shell.
6. Bake in a 325 degree oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours.
7. Serve immediately or store in a cake cover in refrigerator.