Step 1

Filling Instructions:

Step 2

Preheat oven to 350 degrees

Step 3

Bring 1 cup whey to boil in medium saucepan

Step 4

In separate bowl, whisk sugar, arrowroot powder, and remaining 1/2 cup cold whey until it forms a smooth paste

Step 5

Add paste mixture into the hot whey, stirring constantly until it thickens

Step 6

In another small bowl, lightly beat egg yolks and combine with butter, salt, and lemon juice

Step 7

Temper by pouring a small amount of the hot mixture into egg yolk mixture and stirring, to ensure you don’t end up with bits of scrambled eggs

Step 8

Add tempered mixture back into saucepan, cook entire concoction an additional two minutes, stirring constantly

Step 9

Pour filling into prebaked pie shell

Step 10

Set aside and prepare meringue

Step 11

Prepare Meringue:

Step 12

Use electric mixer to beat egg whites, cream of tartar, salt, and vanilla extract in a bowl until entire mixture is foamy, but not yet starting to thicken

Step 13

Begin to add sugar, one tablespoon at a time

Step 14

Beat thoroughly after each addition

Step 15

Dissolve sugar completely to prevent “weeping” droplets from forming on your meringue

Step 16

Once all sugar is added, continue to beat mixture at medium-high speed until it forms stiff, sharp peaks when you lift mixer from bowl

Step 17

Place large spoonfuls of meringue around the edges of pie and use back of spoon to gently “seal” it to crust to help keep it from shrinking

Step 18

Once you have a ring of meringue around the outside, dump remaining meringue in a mound in center and smooth out evenly

Step 19

Use back of spoon to make little spikes like you see in my photos

Step 20

Carefully place pie in preheated oven and bake at 350 degrees 12-15 minutes

Step 21

Allow to cool on counter before serving