Chef Buck here and today mama redbuck is making lemon meringue pie
is that the greatest meringue ever?  I hope so.
so after the crust is baked and ready add a cup of sugar into a sauce pot
then add half a cup of cornstarch
1/4 teaspoon of salt
zest two lemons
add the zest in with the sugar and cornstarch
get 3 Tbsp of butter ready
take 4 eggs and separate the whites from the yolks
now you have 4 egg whites and 4 egg yolks
beat egg yolks and set aside
Prepare the lemons already zested  by slicing and juicing them
fresh lemon juice is best, but use bottled juice if you like
juice lemons to make 1/2 a cup
catch the seeds with a strainer
now add 2 1/4 cup of water to your sugar/cornstarch pot
stir in and mix well
continuously stir on medium heat until the mixture thickens and begins to boil
this is the worst part of making the pie, because you have to stir continuously about 20 minutes for the filling to thicken
this is the best lemon pie you will ever have
stir 20 minutes....maybe a few minutes longer or a few minutes less
been stirring about 19 minutes
it's ready....the cornstarch has thickened and the mixture is beginning to bubble
now slowly add a little of the mixture to the egg yolks while whisking...just a add a little at a time
be careful not to overheat the yolk and cook the egg
now add the yolk mixture to the sauce pot
heat the pot up again to a bubble on medium heat
remove from the heat and add the butter and lemon juice
stir until the butter has melted
now pour the filling into the pie crust
the filling filled up a 9 inch deep dish crust
now we'll make the meringue, but first we'll make something to add to the meringue
in a sauce pan add a little sugar and cornstarch
place pan on medium heat and stir in water
it'll only take a few minutes
the mixture will start milky white but clear  slightly
stir until slightly thickened, but not too thick
then set pan aside to cool
now beat the egg whites a moment to make frothy
ad a smidgen of salt and some vanilla extract
now add 4 tbsp of sugar ...but just 1 tbsp at a time, mixing as you add each spoonful to incorporate slowly
now we're starting to see a few soft peaks
so now we'll add our cooled down cornstarch/sugar paste into the mix
whisk it in until the peaks stiffen and stand....you can tell by looking, and also by the "feel"
grab a spatula and spread the meringue evenly over the pie filling
it's a lot of meringue and will make a high pie!
cover the pie well, and evenly
chop chop on top to make peaks on the pie
leave pie on a pan and place in an oven preheated to 400 degrees Fahrenheit
take a look at the pie...we'll turn and bake a few more minutes
let's take a look
this is 13 minutes baking all together, but time will vary according to your oven
how long does it have to sit before we slice it?
let it cool...don't cut when it's warm...let it rest a few hours
don't wrap the pie or it'll pull off the meringue...use a dome to store the pie
even though it's been in the fridge for a day, the meringue looks great
the 1st slice is hard to cut and look pretty.......
but I didn't mess it up too bad
there's no water in our pie tin
I love this pie!....it's really good!
it's not too sweet but it's sweet enough
you can print the entire recipe at MyFoodChannel dot com
