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Easter: Best-Ever Lemon Meringue Pie

Source of Recipe

Southern Living


Recipe Link: https://www.southernliving.com/recipes/best-lemon-meringue-pie

List of Ingredients

◦  1 (9-inch) baked piecrust shell

Lemon Filling:
◦  1½ cups sugar
◦  ⅓ cup cornstarch
◦  ⅛ teaspoon salt
◦  4 egg yolks
◦  1¾ cups milk
◦  ½ cup fresh lemon juice
◦  3 tablespoons butter
◦  1 teaspoon lemon zest

Mile-High Meringue:
◦  6 egg whites
◦  ½ teaspoon cream of tartar
◦  ½ cup sugar
◦  ½ teaspoon vanilla extract


Recipe

Preheat oven to 325° F. Whisk together first three ingredients in a medium-size heavy non-aluminum saucepan.

Whisk together egg yolks and next two ingredients in a large bowl; whisk into sugar mixture in pan over medium heat. Bring to a boil, and boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest until smooth. Spoon into piecrust.

To make the meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add vanilla, beating well.

Spread Mile-High Meringue over hot filling, sealing edges.

Bake at 325° F for 20 to 25 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour). Store in refrigerator.


Makes 1 pie
(8 servings)