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20 Minute Lemon Meringue Pie
1 (9 inch) ready-made frozen deep-dish pie crust
4 large eggs
1/4 teaspoon cream of tartar
1 1/2 cups sugar
1/4 cup cornstarch
1/2 cup lemon juice
1 teaspoon lemon extract
2 tablespoons butter
Put the ready-made crust in the oven and set the oven to 350 degrees F.
Separate the 4 eggs, dropping the whites into a clean bowl and the yolks into a small bowl. Add the 1/4 teaspoon cream of tartar to the whites; with an electric mixer, beat the whites until they form soft peaks. Slowly pour in 1/2 cup sugar and continue beating until stiff peaks form. Set the meringue aside.
In a 2quart saucepan, stir together the remaining 1 cup sugar and the 1/4 cup cornstarch. Place the pan over medium-high heat and whisk in 1 1/2 cups water. Bring the mixture to a boil, whisking constantly. Remove the pan from the heat, leaving the burner on.
Whisk the egg yolks briefly. Blend some of the hot sugar mixture into the egg yolks, then add the yolks to the saucepan and stir well. Return the pan to the heat and cook for 1 to 2 minutes, whisking constantly, until the mixture is thick and smooth. Stir in the 1/2 cup lemon juice, 1 teaspoon lemon extract, and 2 tablespoons butter, stir until the butter melts, and remove the pan from the heat.
Remove the browned pie crust from the oven (it should have been baking for 10 to15 minutes at this stage) and pour the hot filling into it. Smooth the meringue over the top. Return the pie to the oven and bake for 4 to 5 minutes, until the meringue is lightly browned.
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