Lemon Meringue Pie | Buddy Valastro

Put the cornstarch and 1/3 cup water in a small bowl and stir them together. Put the egg yolks and lemon juice in another bowl and whisk them together.

Put 1½ cups of the sugar, 1 teaspoon of the salt, and 1½ cups water in a small, heavy saucepan and set it over medium-high heat. Bring to a boil, then whisk in the cornstarch mixture. Continue to whisk until the mixture becomes thick and clear, then whisk in the lemon-yolk mixture. Continue to whisk until the mixture boils and thickens, about 3 minutes. Remove the pan from the heat and whisk in the butter and lemon zest. Set aside.

Clean the bowl of a stand mixer fitted with the whisk attachment with vinegar. (You can also use a hand mixer.) Add the remaining egg whites and ¼ teaspoon salt and start whipping on low speed. Once the mixture becomes frothy, add the remaining ½ cup sugar and continue to whip until stiff peaks form, gradually increasing the speed to high, about 5 minutes. (If you add the sugar too early, it slows the peaks’ formation.)

Preheat the oven to 325˚F. Transfer the lemon filling to the pie crust. Spread half the meringue over the top with a spatula. Transfer the rest of the meringue into a pastry bag fitted with the #7 star tip or French tip and pipe the meringue on top. If using, sprinkle the sugar over the meringue.

Put the pie on a baking tray and finish in the oven just until the meringue is singed, about 12 minutes. Remove the pie from the oven and let cool. Serve at once, or cover loosely with plastic wrap and refrigerate for up to 3 days.

Excerpt from Baking with the Cake Boss by Buddy Valastro. Copyright © 2011 by Buddy Valastro. Used with permission by Atria Books. All rights reserved.

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