The glossy, billowy topping is prepared by beating cooked sugar syrup into slightly beaten egg whites, producing what is known as an Italian meringue. Because the sugar syrup is hot, it "cooks" the egg whites to the recommended safe temperature. You'll need a candy thermometer to check the temperature of the sugar syrup.
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 teaspoons grated lemon rind
Dash of salt
1 cup water
2 tablespoons butter
1/3 cup fresh lemon juice
2 large egg yolks
1 (6-ounce) reduced-fat graham cracker crust
3 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 cup water
How to Make It
To prepare the filling, combine first 5 ingredients in a saucepan. Add 1 cup water, stirring constantly with a whisk. Bring to a simmer over medium heat, and cook 5 minutes, stirring frequently. Stir in butter, and remove from heat. Stir in lemon juice. Add egg yolks, 1 at a time, beating well after each addition. Place pan over low heat; cook 3 minutes, stirring constantly. Spoon filling into crust. Cool to room temperature.
To prepare the meringue, place the egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Combine 2/3 cup sugar and 1/4 cup water in a small saucepan; bring to boil. Cook mixture, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form. Spread the meringue evenly over filling, and seal to edge of crust.
Broil meringue for 1 minute or until lightly browned; cool pie on wire rack. Chill until set.
I've made this recipe 3 times and have had the same problem as the other 2 reviewers. Something is not right with this recipe. When in the fridge, it began to set, but hours later, it became liquid again. I'll have to try a different recipe.
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