Perfect Lemon Meringue Pie, Featured Kitchen Gadget The Premium Zester Grater

For my famous Perfect Lemon Meringue Pie I make every year around the Holidays, I received a special Kitchen gadget to review: The Premium Zester Grater from Smarty Pants Supplies. 

The Premium Zester Grater is perfect for pies! With the zester, I was able to get more zest from my lemons which made my pie richer and full of flavor. I fell in love after the first use, and started to use it for everything! I used it for shredding cheese, cucumbers for salads, apples for recipes, nutmeg, and more. Below for proof of the Premium Zester's magic is my more than perfect Lemon Meringue Pie.

Perfect Lemon Meringue Pie

• 1 1/2 cups of sugar
• 2 tablespoons of flour
• 3 1/2 tablespoons of cornstarch
• 1/4 teaspoon of salt
• 1 1/2 cups of water 
• 2 lemons fully juiced and zested (zest with Smarty Pants Premium Zester Grater)
• 2 tablespoons of butter
• 4 egg yolks beaten
• 4 egg whites
• 1 (9 inch) pie crust blind baked

Preheat Oven to 350 Bake for 10 Minutes 

Lemon Custard filling: In a (medium/large) saucepan, whisk together 1 and 1/2 cups of sugar, 2 tablespoons of flour, 3 and 1/2 tablespoons of cornstarch, and 1/4 teaspoon of salt. Stir in 1 and 1/2 cups of water. Fully zest 2 lemons into mixture, using the Smarty Pants Premium Zester. Fully juice the 2 lemons into mixture. Start to cook over medium heat (stirring frequently) until mixture reaches a boil. Add 2 tablespoons of butter to the hot mixture. Add a few spoon fulls of hot sugar mixture to the 4 beaten egg yolks, while stirring. Keep adding hot sugar mixture to the egg yolks, and stirring until it equals over a cup. Finally add the egg yolk mixture to the saucepan, while stirring. (You are trying to cook the egg yolks slowly as you add it to the custard). Bring to a boil, stirring until custard thickens. Remove from heat and pour into the 9 inch blind baked pie crust. 

Meringue: Use a large metal or glass bowl (I like glass), whip egg whites until bubbles appear, then add a little sugar (this helps egg whites form stiff peaks). If using a hand mixer, gradually increase speed as the egg whites start to change form. Once stiff peaks form, spread onto custard, then pop in the oven and cook for 10 minutes, or until meringue starts to brown.