Chef D’s lemon meringue pie recipe

We got a sunshiny treat from Chef D, who showed us how to make a lemon meringue pie.

Lemon Pie: 6-8 individual

Crust:
3/4 cup Graham Cracker crumbs
¼ cup melted butter
Filling
1cup granulated sugar
1 tbsp corn starch
2 tsp cream of tartar
¼ tsp salt
3 large eggs, and 3 egg yolks
2 tsp grated lemon zest plus 2/3 cup lemon juice about the juice of 4
lemons
4 tbsp butter
Meringue
½ cup granulated sugar
¼ cup of water
2 egg whites (room temperature)
½ tsp cream of tartar
½ tsp vanilla
For Crust:
Mix melted butter and Graham crackers together, place in ramekins
For Filling
Mix Sugar, constarch, cream of tartar together and stir well. In athick
bottom saucepan, Add Lemon Juice and lemon zest, whisk in eggs and
egg yolks, continue to whisk and place on medium high heat. Stirring
Constantly, once mixture hits 160 continue to cook for 4-6 minutes until it
starts to thicken. Once thicken take off heat and stir in butter until all the
butter is melted. Pour filling over Graham cracker crust. Set aside.

For Meringue
In a thick bottomed saucepan add water and sugar together. Bring to a
gentle boil and boil for 4-6 minutes until mixture begins to thicken (syrup
like). Take off heat.
In a mixer add egg whites and cream of tartar beat until soft peaks form
and add vanilla. Continue to whisk on high setting and slowly add syrup in
to the whites until all incorporated. Place whites in a pipping bag and place
over lemon filling. Place ramekins on a baking sheet and place in a 400-
degree preheated oven for 6 minutes. Take out and place in the
refrigerator for up to 48 hours