Lemon Pie With Mile High Meringue

  1. Lemon Pie Filling
  2. -Whisk sugar, corn starch and salt together in large sauce pan.
  3. - Add water and lemon juice.
  4. - Simmer over medium heat - whisking until translucent, about 5 minutes
  5. - Add egg yolks, lemon zest and unsalted butter
  6. - Cook until the mixture coats the back of a spoon
  7. - Remove from heat and strain into the precooked pie shell - this removes the zest.
  8. - Cover the custard w/ Saran to eliminate air, place on the surface of the custard.
  9. - Refrig 2 - 24 hours (I'd say at least 4 hours)
  10. ____________________________
  11. Meringue
  12. - Add water and sugar to medium sauce pan and bring to rolling boil 4 minutes (Start timing when bubbles reach center of mixture) and set aside - do not let cool because heat from this mixture cooks the whites during the next step.
  13. - In large mixing bowl add egg whites & beat at medium speed until frothy ~ 1 minute
  14. - Add pinch of salt, Cream of Tartar mix at medium - high speed for ~1 - 2 minutes until soft peaks - not stiff!
  15. - Add sugar mixture while continuing to beat - along the edge of the bowl in steady stream).
  16. - Add Vanilla
  17. - Beat about 4 minutes longer
  18. - Preheat oven to 400 degrees
  19. - Cover the pie with meringue - "attaching" to the edges of the crust.
  20. - Place pie in oven on middle shelf
  21. - Bake for about 6 minutes - until meringue is golden brown
  22. - Let cool to room temperature for 2 hours.
  23. - Sprinkle 1 Tble of air dried fresh zest and serve.
  24. Be Fearless

lemon filling, meringue

Taken from www.epicurious.com/recipes/member/views/lemon-pie-with-mile-high-meringue-50081015 (may not work)

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