How To Make Lemon Meringue Pie

Looking for a Light, Lemony and Delicious Dessert. This lemon meringue pie will please no matter what the season!

INGREDIENTS:

• 7 EGGS – separated
• ZEST FROM TWO LEMONS
• 1 ¼ CUPS SUGAR
• ½ TSP CREAM OF TARTAR
• ½ CUP LEMON JUICE – freshly squeezed
• 3 TBS CORN STARCH
• 1 TB FLOUR
• 1 9 or 10-inch PIE CRUST – prebaked

METHOD:

1. Preheat oven to 350º.
2. In a double boiler (not aluminum) with simmering water, add the egg yolks and whisk slowly while adding 1 cup of sugar, 3 Tbs cornstarch, 1 Tb flour and lemon juice.
3. When all is incorporated, continue to whisk until the mixture is quite thick.
4. Stir in the lemon zest and remove from the heat to allow to cool.
5. Beat the egg whites until they hold soft peaks, incorporate 1/3 of the egg whites into the cooled lemon mixture using a spatula and mix in thoroughly.
6. Pour into the baked pie crust.
7. Add the remaining sugar with the cream of tartar to the remaining egg whites, a little at a time, beating after each addition until almost stiff but not dry.
8. Pile it on the lemon filling covering it completely to seal the edges.
9. Swirl the top to make it fluffy and not flat.
10. Place the pie on the middle shelf of the oven and bake until you see the meringue starting to brown.
11. Be careful as it can easily burn.
12. Depending on your oven this can take between 5 and 10 minutes.
13. Remove from oven and let cool completely before serving or refrigerating.
14. Lemon meringue pie is now ready to be served!

Note: Since my family likes mile high meringue, if I have additional egg whites in the refrigerator, I will add a few more and increase the sugar a little and use 1 Tsp cream of tartar. This makes a very nice presentation.

Buon Mangiata!