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LEMON MERINGUE PIE

Active Time : 45 minutes
Total Time : 4-5 hours
Serves : 8 servings
INGREDIENTS
  • 1/2 15 ounce package refrigerated pie crust (1 crust)
  • 4 egg yolks beaten
  • 1 cup + 6 tablespoons granulated sugar divided
  • 3 1/2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons butter
  • 6 egg whites
  • 1 teaspoon cream of tartar
DIRECTIONS

Prepare and bake pie crust according to one-crust package directions; set aside. Place egg yolks in medium bowl; set aside.

In medium saucepan over medium heat, combine 1 cup sugar, corn starch and salt. Stir in milk, lemon juice and lemon zest. Bring to a boil, stirring constantly. Stir in butter.

Whisk ½ cup hot liquid into egg yolks to temper. Stir tempered eggs back into hot liquid. Bring to a boil, stirring constantly, until thickened. Remove from heat; pour into baked pie shell. Set aside.

In large glass mixing bowl, whisk egg whites until foamy. Gradually whisk in remaining 6 tablespoons sugar and cream of tartar; continue whisking until stiff peaks form.

Spread egg whites over pie, covering entire pie to seal edges. Bake in a preheated 450°F oven 4-5 minutes or until meringue browns. Remove from oven and let cool 1 hour; refrigerate 2-3 hours before serving.