Cheat Day: Lemon Meringue Pie

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs

• 1/3 cup butter melted

• 3 tablespoons granulated sugar

Filling:

• 1 1/4 cups granulated sugar

• 1/3 cup cornstarch

• 2 tablespoons all-purpose flour

• 1/2 teaspoon salt

• 1 1/2 cups cold water

• 5 large egg yolks

• 1/4 cup unsalted butter

• 1/4 cup lemon juice

• 1 tablespoon lemon zest

Meringue:

• 5 large egg whites

• 1/2 teaspoon vanilla extract

• 1 1/3 cup granulated sugar

• 1/4 teaspoon salt

• 1/4 teaspoon cream of tartar

Utensils:

• pie plate

• fork

• high speed blender or food processor

• medium saucepan

• whisk

• mixing bowl

• candy thermometer

• plastic wrap

• stand mixer and whisk attachment

• rubber spatula

• kitchen torch

Instructions:

1. prepare ingredients

Crust:

1. preheat the oven to 375°F

2. add 1 1/2 cups of graham cracker crumbs into the pie plate

3. add 3 tbsp of sugar into the plate

4. add 1/3 cup of melted butter into the plate and use a fork to mix all the ingredients together until all the crumbs are fully moistened

5. use your hands or the bottom of a measuring cup to press the crumbs into the bottom and sides of the plate firmly together

6. place the crust in the oven at 375°F for 14-16 minutes until firm and golden in color

7. remove crust from oven and allow it to sit out and cool while you make the filling

Filling:

1. get a mixing bowl and add 5 egg yolks and whisk together then set aside

2. in a medium saucepan add 1 1/4 cups of sugar

3. and 1/3 cup of cornstarch to the pan

4. add 2 tbsp of flour to the pan

5. add 1/2 tsp of salt to the pan and whisk together

6. gradually stir in 1 1/2 cups of cold water into the mixture until smooth

7. place the pan over medium heat, stirring frequently, for 5 minutes until it begins to boil

8. boil for 1 minute, stirring constantly, then remove from heat

9. while vigorously whisking the yolks, slowly add about 1/4 cup of the hot sugar mixture into the yolks

10. after, gradually stir the yolk mixture from the bowl, back into the remaining sugar mixture in the pan

11. return the pan to medium heat and cook, stirring constantly, until a candy thermometer reads 160°F-180°F then remove from heat

12. immediately add 1/4 cup of butter to the pan

13. add 1/4 cup of lemon juice to the pan

14. and add 1 tbsp of lemon zest to the pan and whisk together until the butter is fully melted

15. pour the filling into the pie crust and spread it out evenly

16. allow it to cool at room temperature for 15 minutes

17. once that time has elapsed place a piece of plastic wrap onto the surface of the filling

18. place in the fridge for at least 2 hours to chill

Meringue:

1. do not begin this step until the pie has finished cooling

2. fill a medium saucepan 1-inch with water and place on the stove over medium heat until simmering

3. in the bowl of a stand mixer add 5 egg whites

4. add 1/2 tsp of vanilla extract to the bowl

5. add 1 1/3 cups of sugar to the bowl

6. add 1/4 tsp of salt to the bowl

7. add 1/4 tsp of cream of tartar to the bowl and whisk together

8. place the bowl over the simmering water, whisking vigorously, for 3-5 minutes until the sugar has fully dissolved (when you rub the mixture together with your fingers, you shouldn't feel any granules)

9. transfer the bowl onto the stand mixer fitted with the whisk attachment and whisk on medium-high speed for 4-5 minutes until the meringue is glossy and holds medium-stiff peaks

10. pour the meringue over the pie and spread out evenly with a spoon

11. toast the meringue with a torch until golden brown

Allow the pie to come to room temperature before serving then slice it up.