How to cook a Lemon meringue pie? Essay

Lemon meringue pie is a dessert that is enjoyed by many people, and it is also easy to prepare. This mouth-watering dessert is great to serve to dinner guests, in both taste and appearance. Even after a heavy meal, zesty lemon is sure to reenergize a gathering.
Piecrust dough can be purchased at the store or prepared with a recipe, and placed in the refrigerator overnight. To prepare the piecrust, begin by gently scattering flour over the countertop. Remove chilled dough for the piecrust from the refrigerator, and place onto the floured countertop. With a rolling pin, roll the dough out and into a 13-inch circle, roughly 1/8 of an inch thick. Then, place the dough onto a nine-inch pie plate. Trim the edges of the hanging dough, ensuring that you leave at least an inch of overhang. Slice and press the overhanging dough into a pattern for decorative purposes. Next, poke holes with a fork in the shell, the dough that was placed in the pie plate, cover, and chill in the refrigerator.
Once the shell is chilled, preheat the oven to 400 degrees Fahrenheit, roughly 204 degrees Celsius. After preheating the oven, line the shell with wax paper. Place rice on the wax paper to ensure the dough does not rise. Bake the shell in the oven for about ten minutes. Remove the wax paper and rice, and bake the shell for an additional ten minutes. Once you take the shell out of the oven, let it cool on the rack while you make the filling, and lower the temperature of the oven to 350 degrees Fahrenheit or 176 degrees Celsius.
In a saucepan, whisk a cup of sugar, five tablespoons of cornstarch, teaspoon of salt, cup of milk, and one cup of water together until a homogenous mixture has formed to check, make sure that the cornstarch has completely dissolved. In a bowl, whisk four large egg yolks together. Heat and whisk the milk mixture until it starts to boil, and then add the whisked eggs from the bowl. Stir the milk and egg mixture for three minutes, then remove the pan from the heat and add one tablespoon of unsalted butter, cup of lemon juice, and two teaspoons of freshly grated lemon zest. Mix until the butter has melted. Cover the pan with plastic wrap and set aside.
Once the filling has been made, prepare the meringue. In a new bowl, beat egg whites with cream of tartar and a pinch of salt with an electric mixer until soft peaks begin to form. While beating the meringue, slowly pour sugar into the mix until the meringue peaks begin to hold up.
Once all of the parts of the pie, the crust, filling, and meringue, have been made, pour the filling into the shell, and gently layer the meringue on top, covering the entire filling. After the pie has been formed, heat it for about 15 minutes until the meringue becomes golden brown in color.