Recipe 11: Lemon Meringue Pie

Tangy Lemon Meringue Pie

Makes 1 (9-inch) pie

INGREDIENTS:

Tangy Lemon Meringue Pie Filling
1 (9-inch) prepared pie crust, baked
Mile-High Meringue
Lemon zest curls (optional)

STEPS:

Preheat oven to 325°.

Pour hot Tangy Lemon Meringue Pie Filling into prepared pie crust.

Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust.

Bake for 23 minutes.

Cool completely on a wire rack.

Garnish with lemon zest curls, if desired.

Store in refrigerator.

Tangy Lemon Meringue Pie Filling

Makes enough for 1 (9-inch) pie

INGREDIENTS:

1 1/2 cups Domino® Granulated sugar
1/4 cup cornstarch
4 large Eggland’s Best eggs, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons butter
1 tablespoon lemon zest

STEPS:

In a large heavy saucepan, combine sugar and cornstarch.

Stir in eggs and lemon juice.

Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil.

Boil for 3 minutes, stirring constantly.

Remove from heat; stir in butter and lemon zest.

Mile-High Meringue

Makes enough for 1 (9-inch) pie

INGREDIENTS:

5 Eggland’s Best egg whites, at room temperature
1/2 teaspoon cream of tartar
10 tablespoons Domino® Granulated sugar
1 teaspoon clear vanilla extract*

STEPS:

In a metal or glass bowl, beat egg whites at high speed with a mixer until frothy.

Add cream of tartar, and beat egg whites until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating at high speed for 2 to 4 minutes or until stiff peaks form and sugar dissolves.

Add vanilla, beating just until blended.

*Note: Regular vanilla extract may be substituted, but it will make the meringue darker when you bake it.

I made this pie for Easter and it was a big hit with everyone, it tasted really good, but it was not that easy to make. I followed the directions, but mine just did not look as good as the picture, and it took a long time to make as well. I think I would try it one more time, to see if I could get it right, and I definitely would use the tip about using clear vanilla, although I have no idea where to find it. As far as being an inexpensive dish, I had to buy some extra ingredients that I did not have on hand, but overall it didn't break the bank. With all of the eggs and sugar in this recipe it is not a healthy treat, but still a very yummy pie if you like Lemon Meringue!

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