Famous Dave's Perfect Lemon Meringue Pie

Famous Dave’s Perfect Lemon Meringue Pie

Meringue Gel:
1 cup cold water
2 tbsp. corn starch
4 tbsp. sugar
Meringue:
3/4 cup superfine sugar
1 tbsp. corn starch
6 whites, at room temperature
1/2 tsp. vanilla extract
1 Flaky pie shell
Filling:
1 3/4 cups sugar
2/3 cup corn starch
1 tsp. salt
2 cups water
6 large egg yolks, slightly beaten
3 tbsp. unsalted butter
1/2 cup fresh lemon juice
3/4 tsp. lemon oil
1 1/2 tbsp. grated lemon rind

Make the meringue first, but make sure that all ingredients for filling are measured and ready to go
because one real secret is to put the meringue on a piping hot filling.
To make gel, mix one cup of cold water, 2 tbsp. corn starch & 4 tbsp. sugar in a small saucepan.
Cook over low heat until it forms a clear gel.
To prepare sugar for meringue, thoroughly mix 1 tbsp. of corn starch with 3/4 cup superfine sugar.
Grind sugar & corn starch mixture into a fine powder using an electric coffee bean grinder and set
aside.
Whip egg whites until soft peaks form.
Slowly add clear gel in small amounts and thoroughly beat in slowly.
Do not be impatient.
This is a slow process.
Whip until stiff peaks are formed, and meringue is glossy.
Add vanilla and beat in.
Set meringue aside.
To make filling, combine sugar, corn starch and salt in a heavy saucepan and mix well.
Add about 1/3 of the water, and blend well until there are no lumps.
Add remaining water and blend well.
Over medium-low heat, slowly bring to a boil (about 5 minutes) while constantly stirring.
Mixture will turn clear.
Turn heat to low, and simmer for about another minute.
Remove about 1/2 cup of the mixture from the saucepan, and quickly mix into egg yolks.
Once mixed, add eggs back into hot mixture and quickly but gently mix in well.
Bring back to a low boil over low heat.
Remove from heat, and add butter, lemon juice, lemon oil and lemon rind.
Gently mix well.
Immediately pour into the pie shell