lemon meringue pie

Summer days are made for cold lemon meringue pies. Amiright? Creamy, silky, tangy and sweet. Yeah!

Store bought pie crust
Filling:
1.5 cups sugar
1 1/4 cup water
6 tbsp cornstarch
1/2 cup lemon juice
3 large yolks
2 tbsp milk
Zest of a large lemon
Meringue
3 large egg whites
8 tbsp sugar
1/8 tsp cream of tartar

Directions:
Preheat oven to 400F
In a saucepan, combine 1.5 cups sugar, water, cornstarch, lemon juice and zest
Bring to a boil while continuing to whisk mixture
In a separate bowl, mix milk and egg yolks
SLOWLY add in the mixture from the saucepan while whisking fast
Pour mixture back into the saucepan and bring to a boil
Cook for around 2 minutes, until it starts popping thick bubbles (careful not to get popped!)
Remove from heat and pour into pie shell
Set aside and make meringue
In your mixing bowl, whip the egg whites, sugar and tartar together until stiff peaks form
Spread onto the pie so the lemon mixture is totally covered (Make sure the meringue meets the pie shell)
Cook the pie for about 8-10 minutes, until the meringue is golden