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Mile High Lemon Meringue Pie #2

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Serves 8-10 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 9" Pre-Baked Pie Crust
Lemon Filling Ingredients:
1-Cup Sugar
1/4-Cup Cornstarch
1/8 tsp. Salt
1-1/2 Cups Cold water
6 each Large egg yolks
1 Tbs. Zest from one lemon
1/2 Cup Juice from 2 or 3 lemons
2 Tbs. Unsalted butter
Meringue Topping Ingredients:
1 Tbs. Cornstarch
1/4 tsp. Cream of tartar
1/2-Cup Sugar
4 each Large egg whites
1/2 tsp. Vanilla extract


Filling Method: Combine sugar, cornstarch, salt, and water in a saucepan (not aluminum).Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken.

When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, the lemon juice, and finally

butter. Bring mixture to a good simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.

Meringue Method: Mix cornstarch with 1/3 cup water in small saucepan: Bring to simmer,

whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove

from heat. Let cool while beating egg whites. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and

vanilla until frothy by hand or with an electric mixer on high in a bowl. Beat in sugar mixture, 1 tablespoon at a time until sugar is

incorporated and mixture forms soft peaks. Add Cornstarch mixture, 1 tablespoon at a time; Continue to beat meringue to stiff peaks. Remove

plastic form filling and return to very low heat during the last minute or so of beating meringue (to ensure filling is hot).

Pie Method: Pour filling into the pre-baked pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to piecrust to prevent shrinking. Use spoon to create peaks all over meringue.Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature.

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