Mile High Lemon Meringue Pie

 The Meringue in this pie is not typical. It is very smooth and even those who don’t like meringue like this .

Lemon Filling:

1 1/4 cups sugar

1 cup lemon juice (6 lemons)

1/2 cup water - if you want tart pie use 1/4 cup water and 1/4 cup lemon juice

1/4 cup cornstarch

1/3 teaspoon table salt

8 large egg yolks - reserve 4 whites for meringue

2 Tablespoons lemon zest

2 tablespoons lemon zest

3Tablespoons unsalted butter

1 9 inch pie crust, baked and cooled.

For the filling: Whisk  sugar, lemon juice, water, cornstarch and salt together in a large saucepan until cornstarch is dissolved.  Bring to simmer over medium heat, whisking occasionally, until mixture becomes translucent and begins to thicken, about 5 min. Whisk in yolks until combined.  Stir in lemon zest and butter.  Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes.  Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer.  Place plastic wrap directly on surface and chill 2 hours to 1 day

MERINGUE:  This is a smoother more delectable meringue.

1/2 cup water

1 cup of sugar

4 large egg whites

Pinch of salt

1/2 tsp cream of tar tar

1/2 tsp vanilla

Adjust rack to middle and heat oven to 400 degrees.  Combine water and sugar in small saucepan.  Bring to vigorous boil over medium-high heat.  Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy) Remove from heat and set aside while beating whites.

With electric mixer, beat egg whites at medium-low speed until frothy, about 1 minute.  Add salt and cream of tarTar and beat. Gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes.  With mixer running SLOWLY pour hot syrup into whites.  Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.

Mound meringue over filling, making sure meringue touches edges of crust.  Use spatula to create peaks all over meringue.  Bake until peaks turn golden brown.  About 6 minutes.  Transfer to wire rack and cool to room temperature.  Serve.

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