Lemon meringue pie

Flaky pie crust	1
Sugar	1 cup + 6 tablespoons
Cornstarch	¼ cup
Salt	1/8 teaspoon
Eggs, yolks and whites separated	4 yolks 6 whites
Milk	2 cups
Lemon juice, fresh	1/3 cup
Butter	3 tablespoons
Lemon zest	1 teaspoon
Vanilla extract	1 teaspoon

1. Preheat oven to 425°F.
2. Roll pie crust into a 12-inch circle; fit into a 9-inch pie dish, folding edges under and crimping.
3. Prick bottom and sides of piecrust with a fork; freeze 10 minutes.
4. Line piecrust with parchment paper; fill with pie weights or dried beans.
5. Bake for 10 minutes, remove weights and paper, and continue baking 12 to 15 minutes more, or until crust is lightly browned; shield edges with foil if they brown too quickly.
6. Reduce oven to 325°F.
7. In a heavy medium saucepan, whisk together 1 cup sugar, cornstarch, and salt.
8. In a separate bowl, whisk yolks, milk, juice, and then whisk into the sugar mixture over medium heat.
9. Bring to boil, and continue boiling, whisking constantly for 1 minute.
10. Remove pan from heat; stir in butter, zest, and ½ teaspoon vanilla until smooth.
11. Pour into piecrust; cover with plastic wrap, placing directly on the filling surface.
    Proceed immediately with the next step to ensure that the meringue is spread over the filling while it’s still warm.
12. With an electric mixer, beat whites and ½ teaspoon vanilla at high speed until foamy.
13. Add 6 tablespoons sugar, 1 tablespoon at a time, and beat 2 to 4 minutes, or until stiff peaks form and the sugar dissolves.
14. Remove plastic wrap, and spread meringue evenly over warm pie filling, sealing the edges.
15. Bake for 20 to 25 minutes, or until golden brown.

Time: 1 hour 17 minutes (25 minutes active; 10 minutes freeze; 42 minutes baking) • 8 to 10 servings

Recipe from Southern Living 1001 Ways to Cook Southern.