Old Fashioned Lemon Meringue Pie in 9 Easy Steps

Lemon pie is one of the gifts of this world. The rich lemony filling, the flaky crust, and that sweet, sweet meringue is enough to make your knees weak. If you've ever wanted to make this delicious old-fashioned pie, here is how in nine easy steps, including tips on how to make it even better. 
 
Ingredients

1 (9-inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
2 cups cold water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 tablespoons lemon zest
3 egg whites
6 tablespoons white sugar
 

Directions

1. Preheat your oven to 350 degrees.
2. In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well.
3. Cook over medium heat until mixture thickens, stirring occasionally, then remove from heat.
4. Place the egg yolks in a bowl and beat well. Whisking constantly, gradually add 1/2 cup of the cornstarch, sugar, and salt mixture into the yolks.
5. Pour the egg yolks into the double boiler with the remaining mixture, continuing to whisk. Heat the double boiler mixture again over medium heat and cook for two minutes, stirring constantly, then remove from heat. Now you have the curd.
6. Stir butter, lemon juice, and lemon zest into the curd. Allow the mixture to cool, then pour it into the pie shell.
7. For the meringue, beat the egg whites in a large bowl until they are foamy.
8. Gradually add 6 tablespoons of sugar, using small amounts at a time. Continue beating the eggs until the sugar is combined well with the egg whites and the mixture is stiff. Spread the meringue over the pie, completely covering the lemon filling.
9. Bake for 15 minutes or until the meringue is golden brown. Chill completely before serving.

 
Tips and Tricks

• Consider making the pie crust yourself for an extra boost of flavor. While store-bought is good, making your own will allow you to manipulate the taste, such as by adding a little lemon flavor to the crust.
• Allow the curd to become very thick. Let it form into a paste before removing it from the stove. When you add the lemon juice, the curd will loosen up.
• Avoid getting any egg yolks in the egg whites. Even a little yolk can make the egg whites flop. Consider separating the eggs over one bowl, placing the yolks in another, and placing the egg whites into yet another bowl. This procedure is called the "three-bowl method."
• Used chilled eggs before separating the yolks to make separation easier, as the yolks are stronger when cold.
• Use the freshest eggs possible. Older eggs will not create a stable meringue.
• Do not overbeat your meringue. It should have soft, beautiful peaks and valleys.
• Gradually add the sugar to the beaten egg whites. Adding it all at once can ruin the meringue.
• Do not cut the pie before it's cooled. I know it's tempting, but if you cut it too soon, the meringue could fall and collapse. The pie should be completely cool on the bottom.