Mile High Lemon Meringue Pie
Make a sour-sweet treat that towers above the competition.
Quick Facts
- Prep Time: 25 minutes
- Bake Time: 10 minutes
- Yield: 8 servings
Ingredients
- 1 1/2 cups sugar
- 1/3 cup Argo® Corn Starch
- 2 cups water
- 5 egg yolks, lightly beaten
- 1/2 cup lemon juice
- 1 tablespoon lemon peel, freshly grated
- 2 tablespoons butter OR margarine
- 1 (9-inch) baked deep dish pie crust
- 5 egg whites
- 1/2 cup sugar
- 1 teaspoon Argo® Corn Starch
Directions
- Preheat oven to 350˚F.
- Mix sugar and corn starch in a saucepan. Stir in water and beaten egg yolks. Cook over medium heat, whisk until mixture reaches a boil. Reduce heat and continue stirring for 1 minute until very thick. Remove from heat; stir in lemon juice, lemon peel and butter until smooth.
- Pour hot filling into pie crust.
- For meringue: Beat egg whites with electric mixer at high speed until soft peaks form. Gradually add sugar and corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.
- Spoon meringue over lemon filling, sealing meringue to edges of crust. Use back of spoon to swirl meringue and draw up into peaks. Place oven rack in bottom third of oven.
- Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes. Chill in refrigerator for a minimum of 3 hours before serving.
