Mile-High Lemon Meringue Pie
Ingredients
- Lemon Filling
- 1 1/4 cups sugar
- 1 cup lemon juice
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 teaspoon table salt
- 8 large egg yolks
- 2 tablespoons lemon zest grated
- 3 tablespoons unsalted butter cut in 1/2" pieces
- 1 9 inch pie shell baked & cooled
- Meringue
- 1/2 cup water
- 1 cup sugar
- 4 large egg whites reserved
- pinch table salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Filling: Whisk sugar, lemon juice, water, cornstarch, and salt together
- in large nonreactive saucepan until cornstarch is dissolved. Bring to
- simmer over medium heat, whisking occasionally, until mixture becomes
- translucent and begins to thicken, about 5 minutes. Whisk in yolks until
- combined. Stir in zest and butter. Bring to simmer and stir constantly
- until mixture is thick enough to coat back of spoon, about 2 minutes.
- Strain through fine-mesh strainer into pie shell and scrape filling off
- underside of strainer. Place plastic wrap directly on surface of filling
- and refrigerate until set and well chilled, at least 2 hours and up to 1
- day.
- Weep No More Meringue: Adjust oven rack to middle position and heat oven
- to 400 degrees. Combine water and sugar in small saucepan. Bring to
- vigorous boil over medium-high heat. Once syrup comes to rolling boil,
- cook 4 minutes (mixture will become slightly thickened and syrupy).
- Remove from heat and set aside while beating whites.
- With electric mixer, beat whites in large bowl at medium-low speed until
- frothy, about 1 minute. Add salt and cream of tartar and beat, gradually
- increasing speed to medium-high, until whites hold soft peaks, about 2
- minutes. With mixer running, slowly pour hot syrup into whites (avoid
- pouring syrup onto whisk or it will splash). Add vanilla and beat until
- meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.
- Using rubber spatula, mound meringue over filling, making sure meringue
- touches edges of crust. Use spatula to create peaks all over meringue.
- Bake until peaks turn golden brown, about 6 minutes. Transfer to wire
- rack and cool to room temperature. This pie is best served on the day it
- is made.
- Notes:
- NOTES : Juice about 6 lemons.
Notes
Recipe By: Cook'sCountry.com
Serving Size: 8
Serving Size: 8
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