Lemon Meringue Pie is my favorite kind of pie hands down. The tricky part is that I'd say 90%+ of lemon meringue pies out there are no good. I have made it a goal of mine to make lemon meringue pie every Thanksgiving until I perfect it. This was the third year in a row and it was pretty darn close. The filling didn't set up as much as I would have liked, but the flavor and texture were divine. I like this recipe because, unlike other recipes I have tried, the filling and meringue are prepared at separate times. Other recipes require you to spread the perfectly fluffy meringue over a piping hot filling and the timing never quite worked out for me. This one uses a method of a hot syrup to cook the meringue so the filling does not have to be hot to cook the meringue. When I saw this on my favorite show, America's Test Kitchen, I knew I had to try it and I'm so glad I did!
Once again I am simply going to give you the link to the recipe for simplicity's sake. (You will need to log into the site to view the recipe, but it's a really simply registration process and they don't bombard you with annoying email and who knows, you might find another recipe you like on there.) Down below I will have step by step pictures with a few pointers.