Lemon Meringue Pie, Part 2: The Filling

Now that we've got the crust (see more here), it's on to the filling--and the lemonier, the better.

You start with 3 large egg yolks and 1/2 teaspoon salt in a large bowl. Whisk then together until creamy and light.

Of course, you've probably already noticed how we have more than 3 egg yolks in our bowl. Actually, we made two pies the other day, so the pictures represent a double batch. Not to worry--the recipe I'm giving you here is for a single batch.

(Don't you just love the color of those egg yolks? Holy cow.)

OK, now put all of this in a medium saucepan: 1 3/4 cups water, 1 1/2 cups sugar, 3/4 cup lemon juice, 6 tablespoons cornstarch, 2 tablespoons all-purpose flour, and 1 tablespoon finely grated lemon zest. Set the pot over medium-high heat and whisk constantly. At first, it will look like this:

But keep whisking constantly over the heat--don't stop--until the mixture thickens and begins to bubble, until it looks like this:

 You don't have to go nuts whisking, but keep the whole thing moving constantly. Too fast and you'll slow down the thickening over the heat--but too slow and you'll start to scorch the mixture in the hot saucepan. In other words, a nice gentle whisk over the heat, making sure you get everything continually off the hot bottom of the saucepan.

Once the mixture's thickened, take the saucepan off the heat and whisk about half of it into the beaten egg yolks in a slow, steady stream. Whisk this combined mixture until smooth, then whisk it into the remaining lemon and cornstarch mixture in the saucepan.

Now set the saucepan over low heat. If you're working on an electric stove, it helps to use a burner just now turned to medium-low. Sometimes those electric coils don't cool down quickly enough.

Whisk the mixture in the saucepan over low heat just until the first few bubbles appear, no more than a couple minutes, until it's thick and quick luscious.

Don't go crazy now over the heat or the egg yolks can curdle. Just get it heated up so it's thick and sort of pudding-y.

And that's it. You've already got the pie crust prebaked, so pour the lemon meringue filling right inside.

Can you imagine a better dessert?

I can. With the meringue on top, of course. But that's here.