Mile High Lemon Meringue Pie #2

Directions

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.

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

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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.

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

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

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

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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

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

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

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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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