Blue Ribbon Mile High Lemon Meringue Pie

Recipe by KateL
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • BAKE 9-INCH FLUTED PIE SHELL:
  • Preheat oven to 400°F (205°C).
  • Fit the crust into a pie plate and flute the edge.
  • Prick the bottom and sides of the crust with a fork.
  • Bake at 400°F (205°C) for 5 minutes.
  • Allow to cool while preparing rest of recipe.
  • PREPARE LEMON FILLING:
  • In a medium-size heavy saucepan, mix 1-1/2 cups sugar, cornstarch, flour and salt.
  • Gradually add water, stirring until well blended.
  • Bring mixture to a boil over medium heat, stirring constantly; cook 3 minutes.
  • Remove hot mixture from heat.
  • Slowly pour about half of mixture into slightly beaten egg yolks, stirring constantly.
  • Slowly pour egg yolk mixture back into hot mixture, stirring constantly.
  • Return saucepan to heat.
  • Bring to a boil, stirring constantly, and cook 3 minutes more.
  • Add lemon peel, lemon juice, and butter.
  • Cook about 2 minutes more, stirring with a rubber spatula in a circular motion. DO NOT LET MIXTURE STICK TO BOTTOM OF PAN. Filling will be very thick and spatula will leave a track when drawn through filling.
  • Cover saucepan and remove from heat; keep warm.
  • PREPARE MERINGUE:
  • Preheat oven to 350°F (175°C).
  • In a large bowl, beat egg whites and cream of tartar until foamy.
  • Beat in 3/4 cup sugar, 1 tablespoon at a time.
  • Beat in vanilla extract with the last tablespoon of sugar.
  • Continue beating until egg whites hold a soft peak.
  • Set aside.
  • ASSEMBLE PIE:
  • If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell.
  • Starting around the edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell.
  • Bake in preheated 350°F (175°C) oven 15 minutes or until meringue is golden brown.
  • COOL 4 HOURS BEFORE SERVING:
  • Cool about 4 hours at room temperature before cutting.
  • Makes one 9-inch pie.
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