Leesa's Lemon Meringue Pie

1 single pie crust, unbaked
1/2 large egg white, lightly beaten
8 large eggs, separated (4 egg whites reserved)
1/2 cup plus 1 1/2 Tbs. cornstarch
1 1/2 cups sugar
2 1/2 cups water
1/4 tsp. salt
1 1/2 Tbs. finely grated lemon zest
1/2 cup freshly squeezed lemon juice
3 Tbs. unsalted butter
1/2 cup superfine sugar
2 Tbs. water
1/2 tsp. cream of tartar
1 Tbs. powdered sugar

Prep time: 1 hour
Yield: 8 servings

Prebake pie crust according to directions. While it is still warm, brush it with the egg white.

Set oven temperature to 350º. Set an oven rack at the middle level.

In a small bowl, lightly whisk the egg yolks. In a heavy nonreactive saucepan (or double boiler), combine the cornstarch and sugar and gradually whisk in the water until smooth. Cook over low heat, whisking constantly (or occasionally if using the double boiler) until thick, smooth, and translucent, about 5 minutes. (A thermometer will register 190º.

Whisk a few spoonfuls of this hot mixture into the egg yolks, then add the yolks to the remaining mixture, whisking constantly. Remove from the heat and whisk in the salt, lemon zest, lemon juice, and butter until the mixture is smooth. Scrape it into the prepared pie shell. Cover with plastic wrap to keep it hot.

Have ready a 1-cup heatproof liquid measure by the stove. In a small heavy saucepan, preferably with nonstick lining, stir together the sugar and the water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring and turn down the heat to the lowest setting. (If using an electric stove, remove the pan from the heat.)

In a mixing bowl, using the whisk beater, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form when the beater is raised slowly.

Increase the heat under the syrup and boil until a thermometer registers 236º (soft ball stage). Immediately pour the syrup into the glass measure to stop the cooking.

If using an electric hand-held mixer, beat the syrup into the whites in a steady stream, avoiding the beaters to keep the syrup from spinning onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. With the last addition, use a rubber scraper to remove the syrup clinging to the measure. Continue beating on high speed for about 2 minutes or until the outside of the bowl is no longer too hot to touch comfortably.

Spread the meringue on top of the filling, starting from the outside edge and covering the border of the crust about halfway. Use a small metal spatula to make attractive swirls and peaks. If desired, for extra crunch, dust the meringue with powdered sugar.

Bake the pie for 5 minutes. Then turn the oven to broil and brown the meringue for 20 seconds to 1 minute, watching carefully to prevent burning, until the meringue is golden. Cool in a place away from drafts for 2 1/2 to 3 hours. Serve at room temperature. Cut with a wet knife.

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