Best 3 Mile High Lemon Meringue Pie Recipes

MILE HIGH LEMON MERINGUE PIE

Steps:

• Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
• Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
• In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
• Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
• Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
• Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.

MILE HIGH LEMON MERINGUE PIE

Steps:

• 1. Bake the crust according to package.
• 2. In a large bowl, beat 9 egg yokes until blended. Put the whites in a separate large bowl. DO NOT refrigerate the whites they need to be room temperature.
• 3. In another bowl, whisk together 1 1/2 cups of the sugar and the cornstarch, then whisk in the beaten eggs, the lemon juice and salt.
• 4. Transfer to a heavy saucepan, place over medium heat and heat until the mixture comes to a full boil, whisking constantly. Reduce heat to low and let bubble for 15 seconds. Be careful not to overcook the filling or it will separate. Remove from heat and whisk in the butter.
• 5. pour into the baked crust
• 6. MERINGUE
• 7. Using a mixer on high speed, beat the reserved egg whites until soft peaks form.
• 8. Beat in the remaining sugar, beating until the egg whites become a meringue with stiff, shiny peaks.
• 9. Using a spatula, spread the meringue evenly over the hot filling, making sure the meringue touches the crust on all sides this will help to stop shrinkage. Swirl the meringue to form peaks
• 10. Bake until the meringue is browned,or to your liking about 5 minutes. Transfer to a rack and cool completely before serving, at least 4 hours. Serves 8.

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