Mile High Lemon Meringue Pie

By zircon50

Ingredients

• LEMON FILLING
• 1 1/4 cup sugar
• 1 cup fresh lemon juice
• 2 tablespoons finely grated zest (see note)
• 1/2 cup water
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 8 large egg yolks (4 whites reserved for the meringue)
• 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces and softened
• Note: Zest the lemons before juicing them.
• MERINGUE
• 1/2 cup water
• 1 cup sugar
• 4 large egg whites (reserved from filling)
• Pinch of salt
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Details

Servings 1
Adapted from deestroyer.blogspot.com

Preparation

Step 1

Whisk sugar, lemon juice, water, cornstarch and salt together in a large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat, whisking occasionally until mixture becomes translucent and begins to thicken, about 5 minutes. Whisk in egg yolks until combined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat the back of a spoon, about 2 minutes. Pour into cooked and cooled pie crust. Place plastic wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.

Adjust oven rack to the middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to a vigorous boil over medium to high heat. Once syrup comes to a rolling boil, cook for exactly 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating egg whites. The 4 minute time frame was stressed in the show to get the sugar syrup to the right temperature.

Beat egg whites in stand mixer at medium-low speed until frothy, about 2 minutes. Add salt and cream of tartar, and beat gradually increasing speed to medium-high, until egg whites hold soft peaks, about 2 minutes. With the mixer running, slowly pour hot syrup into whites. Add vanilla and beat until the meringue has cooled and becomes very thick and shiny, 7-9 minutes)

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