Mile High Lemon Meringue Pie |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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I have not tried this recipe. I got it from Eggland's Best. Ingredients:
4 eggland's best eggs, separated |
15 ounces folded refrigerated pie crusts |
1 1/2 cups sugar, divided |
5 tablespoons cornstarch |
1/4 teaspoon salt |
1 cup water |
1/2 cup milk |
1 tablespoon butter |
1/2 cup fresh lemon juice |
1/4 teaspoon cream of tartar |
Directions:
1. Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
2. Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
3. In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
4. Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
5. Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
6. Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.
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