MY MILE DEEP HIGH LEMON MERINGUE PIE....
We love pies/pastries in our house. I LOVE baking them. This pie is always a request from my friends/family. My husband's Co-Worker is in LOVE with this pie. Matter of fact, this pie was made for him. When making this pie, keep in mind you will have a lot of filling so you must use a deep dish pie plate. I have never been one to...
Provided by Susan Woods
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. In medium saucepan mix together sugar, cornstarch, flour & salt. Gradually blend in BOILING hot water, bring to a boil over HIGH heat, stirring constantly, so it doesn't burn. Once starts to boil reduce heat to medium, cook & stir 8 more minutes, then remove from heat.
- 2. Stir a heaping tablespoon of hot mixture into egg yolks, return to hot mixture. Bring to a boil over high heat, stirring constantly. Once boiling reduce heat to low, cook & stir 4 minutes longer. Remove from heat. Add lemon peel & butter, stirring until butter is melted. Gradually GRADUALLY stir in the less then 2/3 C. lemon juice. I say less then 2/3 C. since you don't want your pie too thin. Next cover entire surface with wax paper , cool for about 10+15 minutes. Next pour into pre-baked pastry shell. Cool for at least 1 hour! Very important, you don't want a watery pie.
- 3. Pre heat over to 325* Next prepare your meringue, cover edges completely to prevent shrinkage of the meringue. Put in oven on middle shelf IF your meringue is tall like mine to prevent burning. Bake for 20-25 minutes depending on how brown you like your meringue. Enjoy!!
- 4. Deep dish 9" pre baked pie shell
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