via full measure of happiness
homemade, blind-baked pie crust
for the custard layer:
1 1/2 C cold water
1 C sugar
1/4 C cornstarch
1/8 t salt
6 (yep, 6–deal with it) egg yolks
1 T lemon zest (zest from 1 large lemon)
1/2 C lemon juice (from 3 lemons)
2 T butter
for the meringue layer:
1/2 C water
1 T cornstarch
4 large egg whites
1/2 t vanilla extract
1/2 C sugar
1/4 t cream of tartar
For the custard layer, bring the water, sugar, cornstarch, and salt to a simmer in a large saucepan over medium heat (keep it at medium no matter what!) while whisking constantly. Once it thickens a lot and starts to turn translucent, whisk in the egg yolks, two at a time, then the lemon zest, lemon juice, and lastly the butter. Go slowly and whisk constantly. Allow the mixture to come up to a full simmer (it should be getting very thick!), then remove from the heat. Lay a piece of plastic wrap over the top, right against the custard, to keep it hot and prevent a skin from forming.
Next stop: the meringue. Bring the water and cornstarch to a simmer in a small saucepan. Once it’s thickened and translucent, remove from the heat and set aside. In a mixing bowl, whip the eggs and vanilla until frothy. Add cream of tartar and sugar to the eggs, a tablespoon at a time, whipping at medium speed until soft peaks form. Add the cornstarch mixture, and continue whipping at medium speed until stiff peaks form.
Preheat oven to 325 then assemble. Peel the plastic wrap off the custard layer, and test the temperature. If it has cooled a lot, return to low heat for a minute until hot. Pour the custard into the cooled pie crust and even it out with a spoon. Then drop large spoonfuls of the meringue over the top. Press the meringue into the crust where it meets the custard to ensure that it adheres, and gently even out that layer with a spoon. Use your spoon to press into and lift from the meringue, making nice peaks all over to make it look pretty.
Bake on the middle rack for twenty minutes, or until the meringue is golden brown. Cool to room temperature before serving.
1 1/2 C cold water
1 C sugar
1/4 C cornstarch
1/8 t salt
6 (yep, 6–deal with it) egg yolks
1 T lemon zest (zest from 1 large lemon)
1/2 C lemon juice (from 3 lemons)
2 T butter
for the meringue layer:
1/2 C water
1 T cornstarch
4 large egg whites
1/2 t vanilla extract
1/2 C sugar
1/4 t cream of tartar
For the custard layer, bring the water, sugar, cornstarch, and salt to a simmer in a large saucepan over medium heat (keep it at medium no matter what!) while whisking constantly. Once it thickens a lot and starts to turn translucent, whisk in the egg yolks, two at a time, then the lemon zest, lemon juice, and lastly the butter. Go slowly and whisk constantly. Allow the mixture to come up to a full simmer (it should be getting very thick!), then remove from the heat. Lay a piece of plastic wrap over the top, right against the custard, to keep it hot and prevent a skin from forming.
Next stop: the meringue. Bring the water and cornstarch to a simmer in a small saucepan. Once it’s thickened and translucent, remove from the heat and set aside. In a mixing bowl, whip the eggs and vanilla until frothy. Add cream of tartar and sugar to the eggs, a tablespoon at a time, whipping at medium speed until soft peaks form. Add the cornstarch mixture, and continue whipping at medium speed until stiff peaks form.
Preheat oven to 325 then assemble. Peel the plastic wrap off the custard layer, and test the temperature. If it has cooled a lot, return to low heat for a minute until hot. Pour the custard into the cooled pie crust and even it out with a spoon. Then drop large spoonfuls of the meringue over the top. Press the meringue into the crust where it meets the custard to ensure that it adheres, and gently even out that layer with a spoon. Use your spoon to press into and lift from the meringue, making nice peaks all over to make it look pretty.
Bake on the middle rack for twenty minutes, or until the meringue is golden brown. Cool to room temperature before serving.
