LEMON MERINGUE PIE YIELD: Original 600 GMS 90 GMS 1 Pinch 720 ML 180 GMS 240 ML 12 GMS 30 GMS 2 shells 240 GMS 240 GMS Conv TEMP: BAKING TIME: Ingredients Granulated Sugar Corn starch Salt Water / Cold Egg yolks Lemon juice Lemon zest Unsalted Butter Flaky dough pie shell, baked Egg whites Granulated sugar Bakers % PROCEDURE 1. To make the filling, combine the sugar with the cornstarch, salt and water in a heavy saucepan. Cook over medium-high heat, stirring constantly, until the mixture becomes thick and almost clear, approximately 3 to 5 minutes. 2. Remove from the heat and pour approximately 1 cup of the filling into a small bowl. Whisk in the egg yolks to temper them. Whisk the egg yolk mixture back into the filling. Return to the heat and cook, stirring constantly, until thick and smooth. 3. Stir in the lemon juice and zest. Remove the filling from the heat. Add the butter and stir until melted. 4. Set the filling aside to cool briefly. Fill the pie shells with the lemon filling. 5. To prepare the meringue, whip the egg whites until soft peaks form. Slowly add 8 ounces (240 grams) sugar while whisking constantly. The meringue should be stiff and glossy, not dry or spongy-looking. 6. Pour meringue, spread to edge. 7. Bake the pies at 400°F (200°C) until the meringue browns, approximately 5 to 8 minutes. Let cool, then refrigerate. Serve the same day.