Lemon Meringue Pie

Preheat oven to 350°

1- deep dish pie shell

Remove pie shell from package. Using a fork, dock the crust by poke several holes into the pie crust bottom and sides. This “poking” will prevent the crust from rising up during the pre-baking process. Place the pie shell in the oven and pre-bake for about 10 minutes. The intention of this step is not to cook the crust but only for the pre-baking process to prevent a soggy and undercooked crust.

While the pie shell is pre-baking, combine the custard filling ingredients and mix until well until fully incorporated.

Custard Filling
1 can (14 oz) condensed milk
3 large egg yolks at room temperature (reserve the egg whites for the meringue)
½ cup of lemon juice

Pour custard filling mixture into pre-baked pie shell, return to the oven.
Bake for approximately 20 minutes until the filling has set.

Meringue

3 large egg whites at room temperature (use 4 for a larger meringue)
½ cup granulated sugar
¼ teaspoon Cream of Tartar (this is optional but will help to stabilize the meringue)

Using a stand mixer and a whisk attachment on medium speed, beat egg whites for 2 minutes. When egg whites begin to change color from opaque to pale white, increase speed to high for 3 minutes. Reduce speed and add sugar gradually. Continue beating for 2 minutes until sugar has completely incorporated. Add cream of tartar and beat for an additional minute to incorporate. This should take between 6-7 minutes depending on the strength of your mixer.

Using a butter knife or spoon, gently transfer the meringue to top the warm pie. Spread to cover completely (including edges to prevent weeping) forming peaks as desired. Return pie to the oven for 8-10 minutes for meringue to brown. Watch carefully as meringue could brown too quickly. Time will vary depending on your oven.

Remove from the oven and allow the pie to cool on a wire rack. Once cooled, refrigerate for four hours or more (I prefer overnight) to chill, slice, and enjoy!

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