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    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)

 

 

 


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