Lemon Meringue Pie

Method for all: 

Filling:

• In a large saucepan add, corn starch, flour and 1 cup sugar, then on a medium heat slowly add boiling water stirring constantly.
• Cook for 2 minutes then add lemon juice, lemon rind and butter, continue stirring.
• Then slowly add 1/3 cup hot lemon liquid to your egg yolks then mix well, pour into saucepan and continue stirring. 
• After remove from heat and sit a side under pie crust is baked and ready to add filling.

Meringue:

• In a small glass bowl with a high speed mixer pour room temperature egg whites in bowl and start mixing.
• When soft peeks start to form add 1/2 tsp cold water, then slowly add sugar continue mixing until all sugar is resolved and stiff peeks are formed.

Pastry:

• Mix flour, butter ( chop in pieces) and sea salt together by hand or food processor when mixed add 3 tbsp cold water mix until it shapes into a ball then remove from mixer or bowl.
• Put a piece of parchment paper or on the counter and sprinkle with flour then add your pastry ball on top of it then roll until all even.
• Next add pastry to greased pie pan and bake in a pre-heated oven 350ºF for 15-20 minutes or a light brown, remove from oven add the lemon filling.
• Top lemon filling with meringue then bake in a 400ºF oven until top is golden brown.
• Remove from heat and let cool on counter and put in fridge until ready to serve, if you serve hot it will fall apart.

BAKING TIPS: 

• When making lemon filling have HOT water to add to saucepan while stirring.
• When making meringue using room temperature egg whites will fluff whites faster.
• Making pastry with COLD butter and putting pastry in the fridge after to cool before rolling out.