Lemon Pie With Mile High Meringue
- Lemon Pie Filling
- -Whisk sugar, corn starch and salt together in large sauce pan.
- - Add water and lemon juice.
- - Simmer over medium heat - whisking until translucent, about 5 minutes
- - Add egg yolks, lemon zest and unsalted butter
- - Cook until the mixture coats the back of a spoon
- - Remove from heat and strain into the precooked pie shell - this removes the zest.
- - Cover the custard w/ Saran to eliminate air, place on the surface of the custard.
- - Refrig 2 - 24 hours (I'd say at least 4 hours)
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- Meringue
- - 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.
- - In large mixing bowl add egg whites & beat at medium speed until frothy ~ 1 minute
- - Add pinch of salt, Cream of Tartar mix at medium - high speed for ~1 - 2 minutes until soft peaks - not stiff!
- - Add sugar mixture while continuing to beat - along the edge of the bowl in steady stream).
- - Add Vanilla
- - Beat about 4 minutes longer
- - Preheat oven to 400 degrees
- - Cover the pie with meringue - "attaching" to the edges of the crust.
- - Place pie in oven on middle shelf
- - Bake for about 6 minutes - until meringue is golden brown
- - Let cool to room temperature for 2 hours.
- - Sprinkle 1 Tble of air dried fresh zest and serve.
- Be Fearless
lemon filling, meringue
Taken from www.epicurious.com/recipes/member/views/lemon-pie-with-mile-high-meringue-50081015 (may not work)