How to Make
Shawn's Lemon Meringue Pie

1. Prep the Pie Foundation (Crust): Preheat your oven to 375°F. Pierce the crust with a fork and bake for 15 minutes or until golden brown. This is the solid foundation, like a well-inspected home, ready to hold your masterpiece. Let it cool while you negotiate the filling.
2. Craft the Tangy Deal (Filling): In a saucepan, whisk together 1 cup sugar, 1/2 cup cornstarch, and 1/4 tsp salt. Gradually stir in 2 1/4 cups water over medium heat, whisking like you’re sealing a bidding war. Cook until thickened and bubbly, about 13-20 minutes. Add 1 Tbsp lemon zest for that zesty curb appeal. In a bowl, whisk 4 egg yolks. Temper them by slowly adding a bit of the hot mixture, then return it all to the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat, stir in 3 Tbsp butter and 1/2 cup lemon juice for that tart “sold!” moment. Pour into the cooled crust.
3. Build the Sky-High Value (Meringue): In a small saucepan, combine 2 Tbsp sugar and 1 Tbsp cornstarch, then stir in 1/2 cup water. Cook over medium heat until clear and thickened, then cool slightly—this is your meringue’s appraisal report. In a clean bowl, beat 4 egg whites with 1 tsp vanilla and a pinch of salt until soft peaks form, like a well-staged open house. Gradually add 4 Tbsp sugar, beating until stiff, glossy peaks rise like Amherstburg’s market trends. Fold in the cooled cornstarch mixture for extra stability.
4. Seal the Deal (Assembly): Spread the meringue over the hot lemon filling, ensuring it touches the crust edges to avoid any “leaky” deals. Swirl it like you’re signing a contract with flair. Bake at 375°F for 10-12 minutes until the meringue is golden, like a sunset over a lakefront property.
5. Close and Celebrate: Cool the pie completely before slicing—patience is key, just like waiting for the right offer. Serve to your Amherstburg neighbours, and watch them bid for seconds!