Lemon Meringue Pie - egg yolks

Method

• Adjust the oven rack to the middle position.
• Preheat oven to 375 degrees F.
• Whisk egg yolks in medium size mixing bowl and set aside.
• In a medium saucepan, combine cornstarch, water, sugar, and salt.
• Whisk to combine.
• Turn heat on medium and, stirring frequently, bring mixture to a boil.
• Boil for 1 minute.
• Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
• Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute.
• Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
• Pour mixture into pie shell and top with meringue while filling is still hot.
• Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
• Bake for 10 to 12 minutes or until meringue is golden.
• Remove from oven and cool on a wire rack.
• Make sure pie is cooled completely before slicing.
• Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
• Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
• Use to top lemon filling.
• Yield: topping for 1 (9-inch) pie