LEMON PIE WITH MILE HIGH MERINGUE
Steps:
- Lemon Pie Filling -Whisk sugar, corn starch and salt together in large sauce pan. - Add water and lemon juice. - Simmer over medium heat - whisking until translucent, about 5 minutes - Add egg yolks, lemon zest and unsalted butter - Cook until the mixture coats the back of a spoon - Remove from heat and strain into the precooked pie shell - this removes the zest. - Cover the custard w/ Saran to eliminate air, place on the surface of the custard. - Refrig 2 - 24 hours (I'd say at least 4 hours) ____________________________ Meringue - Add water and sugar to medium sauce pan and bring to rolling boil 4 minutes (Start timing when bubbles reach center of mixture) and set aside - do not let cool because heat from this mixture cooks the whites during the next step. - In large mixing bowl add egg whites & beat at medium speed until frothy ~ 1 minute - Add pinch of salt, Cream of Tartar mix at medium - high speed for ~1 - 2 minutes until soft peaks - not stiff! - Add sugar mixture while continuing to beat - along the edge of the bowl in steady stream). - Add Vanilla - Beat about 4 minutes longer - Preheat oven to 400 degrees - Cover the pie with meringue - "attaching" to the edges of the crust. - Place pie in oven on middle shelf - Bake for about 6 minutes - until meringue is golden brown - Let cool to room temperature for 2 hours. - Sprinkle 1 Tble of air dried fresh zest and serve. Be Fearless
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