Lemon Meringue Recipe

Beat the 3 egg yolks in a separate bowl, then slowly stream them into the hot filling, whisking continuously to temper them. Continue to cook for another 5 minutes, stirring until the mixture thickens.

Remove from heat, cool slightly, and then pour the warm filling into your 1 baked pastry shell. Dot with 1 teaspoon of butter, if using, to prevent a skin from forming.

For the meringue, add 1/4 teaspoon salt to the 3 egg whites in a clean bowl and beat until they become foamy. Stir in 1/4 teaspoon baking powder.

Continue beating until the whites hold stiff peaks, gradually adding the 6 tablespoons granulated sugar, one spoonful at a time, and beating well after each addition.