Mile High Lemon Pie

By VickiC223

Ingredients

• Filling:
• 1 uncooked pie crust
• 1 lg egg, beaten w/ 2 T heavy cream for glaze
• 1/3 C cornstarch
• 1/3 C sifted cake flour
• 1/4 t salt
• 1 1/4 C sugar
• 5 lg egg yolks, slightly beaten
• 1/2 C lemon juice
• 2 T lemon zest
• 4 T unsalted butter (1/2 stick), cut into smaller pieces
• Swiss Merinque:
• 7 lg egg whites
• 3/4 C sugar
• 1/4 t salt

Preparation

Step 1

Heat oven to 400. Roll out dough for 9" pie tin. Prepare dough into tin. Chill til firm. Prick the bottom w/ fork. Brush top edges w/ glaze & line w/ aluminum foil. Weight the shell w/ pie weights or dried beans & bake til edges begin to brown 7-10 mins. Let cool.
Filling: mix cornstarch, cake flour, salt & sugar in med saucepan over med heat. Gradually add 2 C cold water. Bring to boil, whisking constantly for about 4 mins. Remove from heat. Temper egg yolks by beating in a t. of hot mixture before adding yolks to pan. Cook over lo heat for 5 mins.
Remove from heat & whisk in lemon juice & rind. Add the butter one piece @ a time. Pour into lg bowl & let cool. Pour cooled mixture into cooled shell & refrig. til firm (covered w/ foil) about 1 hr. Meringue: mix egg whites, sugar & salt in a heatproof bowl. Set bowl over a pan of simmering water, beat mixture til warm & sugar has dissolved. Remove bowl from heat, whip til stiff peaks form. Spoon over pie.