Lemon Meringue Pie

 

Sources: 
https://www.punchfork.com/recipe/Lemon-Meringue-Pie-Simply-Recipes 
https://www.punchfork.com/recipe/Grandmas-Lemon-Meringue-Pie-Allrecipes
https://www.youtube.com/watch?v=L0HohsQrLxc
https://www.thekitchn.com/how-to-whip-egg-whites-make-me-139505

1  Store Bought Pie Crust, from the freezer section
1 Can Lemon Pie Filling
4 Egg Whites (6.5 oz)
1/4 t Cream of Tartar
1/2 C Sugar

Bring egg whites up to temp in clean and dry kitchen aid bowl for 30 minutes.
Thaw store bought pie crust on counter for 15 minutes, then prick with a fork. Bake pie crust according to package directions. Heat up lemon pie filling on the stove
While pie crust is baking and lemon filling is warming up, make the meringue. 
To the egg whites add the cream of tartar. Turn on kitchen aid (youtube video showed setting 4, but my setting 4 seemed slower than theirs so I did setting 10). Using the wire whip attachment, mix the egg whites until the are white and frothy.  (1 minute?) 

Then add sugar one spoonful at a time. I counted 3 seconds between spoonful's.  

The first stage you will see is foam. It's liquid and looks like foam. keep whipping!
The second stage will look lots of tiny little bubbles and heavy whipping cream. keep whipping!
next stage is soft peaks. dip the spoon in, turn over, and it will create a peak that flops over
next stage is firm peaks. dip the spoon in, turn it over, and it will create a peak that flops over just a tiny bit
stiff peaks, the peak will stand up straight and will not flop over at all

when it is ready, you will be at stiff peaks. it will look glossy, and if you feel it there will not be any grittiness from sugar. according to the 4th video you cannot over whip meringue.

Pull the pie crust out of the oven, add in the hot lemon pie filling. top the pie with meringue, starting around the outter edge. The meringue needs to come into contact with the pie crust to seal it in.
Make some pretty curlyqs in with a spoon, then bake in a 325 oven for 20 minutes.