Lemon Meringue Pie

Ingredients:

Method:

Pie Crust:
- Preheat oven to 200 ℃ / 400 ℉. Poke holes in the Pie Crust to prevent rising. Bake Pie Crusts for 12 minutes, allow to cool.
Lemon Filling:
- Place the Egg Yolks in a pot (large enough to temper Eggs). With a fork mix in Splenda, Salt, Lemon Zest, Butter, and Cornstarch. Mix until well combined. Mix in Lemon Juice, mix until well combined.
- Gradually pour in the Milk stirring constantly. Place the pot over medium heat mixing constantly. Heat Pie filling on medium heat until Filling reaches 75℃. Once filling has thickened, pour filling into Pie Crust, allow to set slightly before adding Meringue.
Meringue:
- Fit stand mixer with whisk attachment. In the stand mixer bowl, add Egg Whites. Set stand mixer to slow speed, mix Egg Whites for 3 minutes, (until they start to become foamy). Increase speed to medium, mix until Egg Whites are foamy. Add Cream of Tarter, mix 4 minutes. Slowly add Salt, Splenda, and Vanilla to Egg Whites. Increase mixer speed to high, mix for 5 minutes.
Finally, pour the warm Lemon filling into Pie Crusts and smooth the top with a spatula. Then, using two spoons, place large spoonfuls of the Meringue on top of the filling. Start at the outside edge of your Pie making sure the Meringue touches the crust. Gently press down on the meringue to remove any air bubbles.
Place the Pie in the oven for 15 minutes.
Refrigerate Pies until set. Serve the same day.