Chef Franck's Lemon Meringue Pie

Lemon Filling

• 1 cup sugar
  
• 5 tablespoons corn starch
  
• 1/4 teaspoon salt
  
• 1 1/2 cups water
  
• 2 lemons, juiced and zested
  
• 2 tablespoons butter
  
• 4 egg yolks
  

1. In a medium saucepan, whisk together 1 cup sugar, cornstarch and salt.
2. Stir in water, lemon juice and lemon zest.
3. Cook over medium-high heat, stirring frequently until mixture comes to a boil.
4. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
5. Whisk egg yolk mixture back into remaining sugar mixture.
6. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

Meringue

• 4 egg whites
  
• 6 tablespoons sugar
  
• 1/4 teaspoon lemon juice
  

1. In a large Kitchen Aid mixer bowl, mix egg whites, sugar and lemon juice, whip over a heat source until the egg whites sugar mix feels warm.
2. Attach the bowl to the Kitchen Aid mixer and whip until it triple in volume, or until meringue is almost cold and stiff peaks form.
3. Spread or pipe meringue over pie, sealing the edges at the crust.
4. Bake in preheated 425F oven for few minutes until meringue is golden brown.