How to Make Classic Lemon Meringue Pie

What's the secret to making classic lemon meringue pie? The secret is to properly cook the filling so it sets up firmly. First, temper the egg yolks by gradually stirring in half of the hot lemon mixture. Then, pour the yolk mixture back into the sauce pan. Then, bring the lemon filling to a boil and cook for two minutes. This is critical to get the full thickening power from the egg yolks and the corn starch. Finally, make sure the lemon filling is still hot when you top it with the meringue. This helps cook the bottom of the meringue.