Can anyone give me a link for a good Lemon Meringue Pie recipe…?
For pie Pastry dough 5 large egg yolks 1 1/4 cups sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 1/4 cups water 1/4 cup whole milk 1 tablespoon grated lemon zest 1/2 cup fresh lemon juice 2 tablespoons unsalted butter, cut into tablespoons For meringue 5 large egg whites, at room temperature 30 minutes 1/2 teaspoon cream of tartar 1/8 teaspoon salt 3/4 superfine granulated sugar Make pie shell: Preheat oven to 375°F with rack in middle. preparation Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang, then crimp decoratively. Lightly prick shell all over with a fork, then chill 30 minutes. Line shell with foil and fill with pie weights or raw rice. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until bottom and side are golden, about 20 minutes more. Remove from oven and reduce tempera
