Zesty Lemon Meringue Harmony Pie

1. Prepare the Filling

Begin by preheating your oven to 325 degrees Fahrenheit and positioning the oven rack in the middle. In a large saucepan, combine 1.5 cups of water, 198.45 grams of sugar, 28.4 grams of cornstarch, and 1.5 grams of salt. Bring this mixture to a simmer, whisking constantly to avoid any lumps and to ensure a smooth texture. Once it begins to simmer, whisk in the 6 large egg yolks two at a time, making sure they are fully incorporated before adding the next ones. Add 6 grams of grated lemon zest, 120 milliliters of lemon juice, and 28.4 grams of unsalted butter, continuing to whisk. Return the mixture to a brief simmer, then cover it with plastic wrap, laying the wrap directly on the surface of the filling to prevent a skin from forming.

2. Prepare the Meringue

In a small saucepan, combine 0.25 cups of water and 7.1 grams of cornstarch. Simmer this mixture until it thickens and turns translucent, which should take about 1-2 minutes. Allow it to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, whip the 4 large egg whites, 2.1 grams of vanilla extract, and 1.2 grams of cream of tartar on medium-low speed until they become foamy, which should take about a minute. Gradually increase the speed to medium-high and slowly add 99.2 grams of sugar. Continue to beat the mixture until stiff peaks form.

3. Assemble and Bake

Pour the hot lemon filling into your fully baked and cooled pie crust. Immediately spread the meringue over the top of the hot filling, ensuring it reaches the edges to seal the filling and prevent shrinking. Bake the pie in the preheated oven until the meringue is golden brown, which should take about 15-20 minutes. Keep an eye on it to achieve those beautiful golden peaks. Allow the pie to cool completely before serving to ensure the filling sets properly. Enjoy your Zesty Lemon Meringue Harmony Pie!