Midwestern Diner Lemon Meringue Pie

• 1 blind-baked 9-inch pie crust
• 1 1/2 cups granulated sugar, 300g
• 1/2 cup cornstarch, 60g
• 1 1/2 cups water
• 6 egg yolks, lightly beaten
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest, finely grated
• 3 tablespoons unsalted butter, at 65°F not melted
• 6 egg whites
• 1 1/2 cups granulated sugar, 300g for meringue
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

1. 1

   Whisk the sugar and cornstarch in a medium saucepan before adding any liquid, which prevents clumps from forming. Gradually whisk in the water until perfectly smooth, then place the pan over medium heat.

2. 2

   Stir constantly until the mixture bubbles and turns thick and translucent. This is where people rush, but if you don't let the cornstarch fully boil for one minute, your filling will turn into a puddle when you slice it.

3. 3

   Remove from the heat. Whisk half a cup of the hot liquid into the egg yolks to temper them so they don't scramble, then pour the warmed yolk mixture back into the saucepan.

4. 4

   Cook for two more minutes over medium-low heat, stirring constantly, until it looks like thick pudding. Pull it off the heat early, then stir in the lemon juice, zest, and the butter at 65°F, not melted, so it emulsifies smoothly into the curd.

5. 5

   Pour the hot filling into your pre-baked crust. Let it cool on a wire rack until it stops steaming, then press a sheet of plastic wrap directly onto the surface to prevent a tough skin from forming and chill for at least four hours to set completely.

6. 6

   For the meringue, whisk the egg whites, sugar, and cream of tartar in a heatproof bowl set over a pot of simmering water. Heat until it reaches 160°F on a thermometer, rubbing a drop between your fingers to ensure the sugar is completely dissolved.

7. 7

   Move the bowl to a stand mixer and whip on high speed until glossy, stiff peaks form and the outside of the bowl feels cool to the touch. Beat in the vanilla extract.

8. 8

   Spread the meringue over the chilled pie, making sure it touches the crust all the way around to lock it in and prevent shrinking. Slide the pie under a hot broiler for 60 to 90 seconds to toast the swoops golden brown. Do not walk away — meringue goes from pale to burnt in about ten seconds.

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