Lattice Lemon Pie

ingredients:

 9″ Pie Shell, baked

2 Eggs 7 Egg Yolks
1 cup Plus 2 Tablespoons Sugar
2/3 cup Meyer Lemon Juice, about 4 lemons
1 Tbsp Meyer Lemon Zest
4 Tbsp Unsalted Butter
3 Tbsp Heavy Whipping Cream
Lattice Topping:
2 Egg Whites
1/8 tsp Cream of Tartar
1/4 cup Sugar
1/2 tsp Vanilla
Heat oven temperature to 325 F. Place baked pie shell on a baking sheet. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170 F. on an instant-read thermometer. Remove from heat; stir in heavy cream. Pour filling into warm pie shell. For lattice topping, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla, beating to stiff peaks. Pipe meringue over pie in a lattice pattern. Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving. Makes 8 servings.