Lemon Meringue Pie

Instructions

Bake a pie crust, either Grandma's Pie Crust or a ready-made refrigerated or frozen one, and let it cool completely.

Whisk the water, sugar, flour, cornstarch, salt, turmeric, lemon juice and zest together in a saucepan. Keep stirring until no lumps of flour or cornstarch remain.

Cook over medium heat, stirring constantly, until the mixture starts to simmer. Add the butter and stir until it melts.

Beat the egg yolks in a small bowl. Stir in about ½ cup (120 g) of the hot lemon mixture, which warms the yolks gradually so they do not scramble.

Pour the tempered yolks into the saucepan and stir until well combined. Keep simmering and stirring for about 2 minutes, until the filling thickens.

Pour the filling into the cooled crust and leave it to cool while you make the meringue.

Whip the egg whites in a mixer at high speed until they begin to foam. Add the cream of tartar, then add the sugar one tablespoon at a time, beating about 30 seconds between additions. Continue until stiff peaks hold when the beaters are lifted.

Spread the meringue over the filling with a rubber spatula, starting on the filling and carrying it all the way to the crust edge so the filling is fully sealed in. Touch the flat side of the spatula to the meringue and pull away to raise peaks across the surface.

Bake at 350°F (180°C) for 15 minutes, until the high points of the meringue are lightly browned. Serve at room temperature or chilled.