Lemon Meringue Pie

Ingredients:

1 (9 inch) pie crust, baked
1/2 cup lemon juice
1 1/2 cups white sugar
1/2 teaspoon salt
1/2 cup cornstarch
1 1/2 cups water
1/3 cup water
4 eggs separated
2 teaspoons lemon zest
3 tablespoons butter
1/4 teaspoon salt
1/2 cup white sugar


Direction:

Preheat your oven to 325 F.
Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix the 1/3 cup water and cornstarch to make a smooth paste.
Gradually whisk into the boiling sugar mixture. Boil the mixture until thick and clear, stirring constantly. Remove from the heat.
In a small bowl, whisk together the egg yolks and lemon juice. Gradually whisk the egg yolk mixture into the hot sugar mixture. Return the pan to the heat and bring to a boil, stirring constantly. Remove from the heat and stir in the grated lemon and butte. Place the mixture into the fridge and cool until just lukewarm.
In a large bowl, combine the egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip.
Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover the pie with the remaining meringue.
Place in the oven and bake for 15 minutes until meringue turns slightly brown.
Cool on a rack for at least 1 hour before cutting.
The lemon meringue pie is a traditional french dish. I mean from the origin because now this is a pie everyone love worldwide.