OLD SCHOOL LEMON 🍋 MERINGUE PIE (THE MONTH OF APRIL LIGHT AND REFRESHING RECIPES) 

OLD SCHOOL LEMON MERINGUE PIE
RECIPE:
5 large egg yolks
6 Tbsp cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups whole milk or water
1/2 cup lemon juice
2 teaspoons lemon zest
2 Tbsp butter
for the meringue:
1/4 teaspoon cream of tartar
1/2 cup plus 2 Tbsp white granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract
In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups milk or water , and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for 1 minute. The mixture will begin to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Reduce the heat to low and cook for a minute, stirring.
Remove from heat and stir in the lemon juice, lemon zest, and butter. Add to cooked pie shell
For meringue
Whip egg white until soft peaks
Slowly add the sugar and cream of tar tar until stiff peaks
Top on pie and brown in oven
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