Lemon Meringue Pie Clear

Directions

1. Stirring constantly with a wooden spoon or possibly rubber spatula, bring the mix to a simmer over medium heat, then cook for 1 minute. The filling should be very thick. Pour the filling into the pie crust and press a sheet of plastic wrap directly onto the surface. Immediately prepare: Soft Meringue Topping:In a very small saucepan or possibly heatproof 1 c. measure, throroughly mix: 1 tbsp cornstarch1 tbsp sugarGradually stir in, making a smooth, runny paste: 1/2 c. water
2. Bring to a boil over medium heat, stirring briskly all the while, then boil for 15 seconds. Remove this thick, translucent/soft paste from the heat and cover with a lid or possibly saucer. In a clean, grease-free glass or possibly metal bowl, beat on medium speed till foamy:4 large egg whites (1/2 c.) at room temperature Add in and beat till soft but definite peaks form: 1/2 tsp vanilla1/4 tsp cream of tartarVery gradually beat in:1/2 c. sugar, preferably superfine
3. Beat on high speed till the peaks are very stiff and glossy but not dry.
4. Reduce the speed to very low and beat in the cornstarch paste 1 Tbsp. at a time. When all the paste is incorporated, increase the speed to medium and beat for 10 seconds. Remove the plastic wrap from the pie and spread the meringue on top, anchoring it to the edge of the crust at all points. Bake for 20 min at 325 deg. Let cold completely on a rack, then chill. Store the pie in the fridge for up to three days. Serve at room temperature or possibly cool.