Lemon Meringue Pie; Low Elephantine, Excessive Taste

Directions

1. Pie & Filling:
   Combine lemon zest, lemon juice, condensed milk and yogurt in a medium bowl and reserve.

2. In a runt microwave-safe bowl, sprinkle gelatine over 3 T water and let stand 1 minute.
3. Microwave on normal surroundings for 15 seconds; eradicate and inch except dissolved.
4. Journey gelatin mixture into yogurt mixture except thoroughly mixed.
5. Spoon this mixture into the crust. Duvet with plastic wrap and placement in refrigerator to unruffled down for 1 hour or except nearly firm.
6. Meringue:
   Beat egg whites and Cream of Tartar in a mixer at high flee except foamy. Leave in mixer when carried out.
7. While egg whites are mixing, combine 2/3 C sugar and 1/4 C water in a runt sauce pan. Raise to a boil and cook dinner with out stirring except an inserted sweet thermometer registers 240* F.
8. With mixer working at high flee, slowly pour hot sugar and water mixture over whipped egg whites except stiff peaks assemble. Watch out with the mixer pot; this mixture contains crystallized sugar that would possibly be as interesting as glass.
9. Take away pie crust with filling from refrigerator; verbalize and unfold meringue over filling. If texture is desired, exercise a lifting/spreading walk to clutch peaks in meringue.This requires some be conscious; but don’t overdo it on this pie as the meringue will give contrivance and flatten.
10. The meringue could maybe moreover be browned about 4 inches below the broiler or with a butane flame location on wide flame moderately than pointed. You are appropriate coloring the meringue and stiffening it fair a runt; so be cautious no longer to overdo this as burnt meringue is bitter. Refrigerate except served for firm texture.