Recipe(tried): Lemon Meringue Pie (using 3 whole eggs and 4 egg yolks in filling, butter and fresh lemon juice)

LEMON MERINGUE PIE

Another pie my mother taught me how to make from scratch. Still have problems getting my meringue perfect but it does look okay and tastes even better.

1 packaged pie crust
FOR THE FILLING:
4 large egg yolks
3 large eggs
1 cup granulated sugar
3/4 cup fresh lemon juice
2 tablespoon cornstarch
1 stick butter, chilled, cut into small pieces
FOR THE MERINGUE:
4 large egg whites
1/4 teaspoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup superfine sugar
1 teaspoon vanilla extract

TO PREPARE THE PIE SHELL:
Preheat oven to 350 degrees F.

Pre-bake pie crust to light to medium brown do not pierce crust use stones to keep crust flat while baking.

TO PREPARE THE FILLING:
In top of a double boiler, whisk together egg yolks, whole eggs, granulated sugar, lemon juice, and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil.

Remove mixture from over water. Stir in butter. Pour into baked crust.

TO PREPARE MERINGUE:
Beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in superfine sugar and vanilla at high speed until stiff, but not dry, peaks form.

Spoon meringue into a large pastry bag fitted with a star tip. Pipe meringue decoratively over filling to edge of crust.

Bake pie at 350 degrees F until meringue is golden, 12 to 15 minutes.

Makes 1 pie, 10 servings