Lemon Meringue Pie - with Assistant!

Chris has been watching recorded episodes of Good Eats. I was secretly hoping this would lead him into the kitchen, and I think it could have worked. I would be extremely proud of myself if I raised a boy who could cook more than boiling water!

I don't know if we're there yet, but he was very helpful with this pie. He even separated his first egg without breaking the yolk. Now if I could just make a meringue without breaking the first one! I always have to go at it twice. Every time. Meringue and I are mortal enemies.



1 frozen pie crust, blind baked and cooled

Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Curd
3 egg yolks, beaten
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food coloring

Preheat oven to 400°F.

Beat egg whites and cream of tartar with electric mixer until foamy. Slowly beat in sugar. Continue beating until stiff and glossy. Add vanilla. Cover and hold in refrigerator until curd is prepared.

Mix sugar and cornstarch in large sauce pan. Gradually stir in water over medium heat. Stirring continuously until mixture thickens and boils. Boil and stir for an additional minute.

Remove from heat and stir at least half of hot mixture into egg yolks to temper. Stir warmed yolk mixture back into saucepan. Boil, stirring, for two more minutes. Remove from heat and stir in butter, lemon peel, lemon juice and food coloring. Pour into pie crust.

Spread meringue onto hot pie filling. Be sure to seal meringue to the pie crust all the way around.

Bake 8 to 12 minutes or until meringue is light brown. Cool on a rack for two hours, then cover and refrigerate.