LEMON MERINGUE PIE, MILE HIGH VERSION RECIPE - (4.7/5)

Lemon Meringue Pie, Mile High Version Recipe - (4.7/5) image

Provided by Dglmedia

Number Of Ingredients 13

PIE:
1-1/2 cups sugar
1/3 cup Argo® or Kingsford's® Corn Starch
2 cups water
5 egg yolks, lightly beaten
1/2 cup lemon juice
1 tablespoon freshly grated lemon peel
2 tablespoons butter OR margarine
1 (9-inch) baked deep dish pie crust
MERINGUE:
5 egg whites
1/2 cup sugar
1 teaspoon Argo® or Kingsford's® Corn Starch

Steps:

To make PIE: Mix sugar and corn starch in a saucepan. Stir in water and beaten egg yolks. Cook over medium heat, stirring with a 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. To make 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 hot lemon filling, sealing meringue to the edges of the crust. Use the back of a spoon to swirl meringue and draw up into peaks. Place oven rack in bottom third of preheated 375°F oven. Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes. Chill for a minimum of 3 hours before serving.