Ingredients

          One Flaky Pie Crust, prebaked and cooled

For the filling:

1-1/4   cups granulated sugar

3-1/2   tablespoons cornstarch

2-1/2   tablespoons unbleached all-purpose flour

1          cup less 2 tablespoons water (14 tablespoons)

6          large egg yolks (reserve whites for meringue)

2/3       cup fresh lemon juice

3-1/2   tablespoons unsalted butter

           Finely chopped zest of 3 lemons

Meringue Topping:

1          tablespoon cornstarch dissolved in

¼         cup boiling water

6          large egg whites (reserved from egg yolks)

3/4       cup plus 2 tablespoons granulated sugar

2          tablespoons water

1          teaspoon cream of tartar

1/8       teaspoon salt

1          teaspoon pure vanilla extract

Instructions

Preheat oven to 325°F.  Have the prebaked flaky pie crust ready to fill.

When making a Lemon Meringue Pie, it is important that the filling be hot when topped with the meringue before baking to prevent the meringue from shrinking.

To make the lemon filling, place the granulated sugar, cornstarch and flour in a 2-1/2 quart saucepan and stir together.  Add the water and stir until smooth. Place over medium heat and cook until slightly thickened, about 2 minutes. Whisk the egg yolks in a separate mixing bowl. While whisking constantly, add about one half of the hot liquid to the egg yolks. Stir the now “tempered” egg yolks into the saucepan together with the remaining liquid and place over medium heat. Cook until quite thickened and just beginning to bubble, about 4 to 5 minutes. Add the butter and stir until blended.  Stir in the lemon juice and zest until completely blended. Cover until ready to fill pie and keep warm. While the filling is cooking, place a saucepan with 1 inch of water over medium heat to simmer. The pan should be able to accommodate the Cuisinart® mixing bowl without touching the water.

To make the meringue, stir the cornstarch into the boiling water and reserve.  Place the egg whites, 2 tablespoons of the granulated sugar, the 2 tablespoons water, and the cream of tartar into the Cuisinart® mixing bowl and stir until smooth. Place over the pan of simmering water and stir contantly with a “spotlessly clean” heat proof spatula until the mixture registers 140°F on an instant read thermometer – start checking the temperature after about a minute of stirring. When the egg white mixture registers 140°F, dry off the bottom of the bowl and place on the Cuisinart® Stand Mixer.  Insert the Chef’s Whisk.  Whisk the egg white mixture on Speed 3 for 1 minute while slowly adding the cornstarch mixture (stir before adding).  Increase the speed to Speed 10 and slowly add the remaining ¾ cup of granulated sugar.  Add the salt and vanilla extract and whip until the egg whites form stiff peaks, about 4 minutes.

Spread the hot lemon filling in the prepared pie shell.  Top the filling with the meringue, taking care to spread the meringue to touch the crust all the way around.  Make decorative swirls and peaks on the meringue as desired.  This makes a generous, high meringue topping – if you prefer, use less.

Bake in the preheated 325°F oven for about 30 minutes until lightly browned.  Cool at room temperature for about an hour, then refrigerate, uncovered, until chilled for several hours.

Mile High Meringue Pie is best served the day it is made.

Back To Top