Easter: 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:
◦ 1� cups sugar
◦ ⅓ cup cornstarch
◦ ⅛ teaspoon salt
◦ 4 egg yolks
◦ 1� cups milk
◦ � cup fresh lemon juice
◦ 3 tablespoons butter
◦ 1 teaspoon lemon zest
Mile-High Meringue:
◦ 6 egg whites
◦ � teaspoon cream of tartar
◦ � cup sugar
◦ � 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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