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Mile High Lemon Meringue Pie Recipe

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This recipe for Mile High Lemon Meringue Pie is from Home Cookin with Navy Moms, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry for a single crust pie (or a graham crust)

Filling:
1 1/4 c. sugar
1 1/2 c. water
5 T cornstarch
5 large egg yolks
pinch salt
the finely grated zest of a lemon 1/2 c. fresh lemon juice
2 T butter

Meringue:
5 large egg whites
1/2 t cream of tartar (optional)
5 T sugar
1 T cornstarch
Directions:
Directions:
If you're using a pastry crust, blind bake it after fitting it into your pie plate or bake a graham crust at 350o for 5-7 minutes, until pale golden.
To make the filling, whisk the sugar, water and cornstarch in a heavy- bottomed saucepan. Whisk in the egg yolks and salt and cook over medium-low heat for 5 minutes, whisking constantly, until the filling bubbles and becomes glossy and thick. Remove from heat, stir in the lemon zest, lemon juice and butter until butter melts. Pour immediately into the cooled pie shell and let cool 15 minutes. Chill completely before finishing with meringue.

To make the meringue, preheat the oven to 400º F. Beat the egg whites with cream of tartar in a clean stainless steel or glass bowl until foamy. Gradually beat in the sugar, a bit at a time, beating constantly, until stiff peaks form. Whisk in cornstarch and dollop over chilled lemon filling. Swirl the top and bake for 5-10 minutes, just until meringue browns lightly. Cool before serving.
Serves 8-10.

 

 

 

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