Mile High Lemon Meringue Pie
1 deep-dish pie shell (9-inch) shell, baked and cooled (see note)
Meringue
1 tablespoon cornstarch
½ cup water
5 large egg white
½ teaspoon cream of tartar
½ cup sugar
Filling
1 cup sugar
6 tablespoons cornstarch
1½ cups water
5 large egg yolks
¿ cup fresh lemon juice (3 large or 4 small lemons)
Zest from 3 large or 4 small lemons
2 tablespoons butter
Heat oven to 335 degrees.
For the meringue: In small saucepan, stir cornstarch and water until smooth. Cook over medium heat until thick. Set gel aside to cool.
Place egg whites in large clean glass or stainless steel bowl; add cream of tartar and beat on medium speed until frothy and almost doubled in volume. Add sugar 2 tablespoons at a time, beating 20 seconds after each addition. Beat meringue until stiff peaks form. Do not over beat. Add half the cooled gel to the meringue; beat 10 seconds. Repeat with remaining gel. Set meringue aside while cooking filling.
For the filling: In medium saucepan, stir sugar and cornstarch until combined. Add water and whisk until smooth. Cool over medium high heat until thickened. Add lemon juice and zest. Whisk or stir gently until smooth. Remove from heat.
In a separate bowl, using fork, beat egg yolks until smooth. Slowly stir ½ cup hot mixture into egg yolks. Pour egg yolks back into hot mixture in saucepan, continuously stirring until smooth. Return pan to medium heat and cook until filling bubbles and thickens. Add butter and stir gently until smooth.
Quickly pour into baked pie shell. Spoon meringue over hot filling. Gently smooth top and spread to seal and touch pie crust edge. If desired, use back of spoon to create swirls in meringue. Bake 18-22 minutes, until meringue is golden brown. Cool pie 4 to 5 hours at room temperature before serving. Store refrigerated. For best flavor, allow pie to warm 1 hour before serving.
Serves 10.
Baker's hint: As a substitute for homemade pie crust, I recommend Marie Callender's frozen deep dish pie shell.
Nutrition values per serving: 350 calories, 12 g fat (4 g saturated), 56 g carbohydrates, 1 g fiber, 5 g protein, 142 mg cholesterol, 188 mg sodium.