Ingredients
- Meringue:
- 2 c. sugar
- 1/2 c. cornstarch
- 1/2 tsp. salt
- 2 c. cold water
- 8 egg yolks (save 6 of the whites)
- 1 Tbsp. lemon zest
- 2/3 c. lemon juice
- 6 Tbsp. butter
- 2 tsp. vanilla
- 1 prebaked 9" pie crust
- 1 1/2 c. sugar
- 6 egg whites
Preparation
Step 1
In large saucepan combine sugar, cornstarch and salt. Gradually whisk in 2 c. water. Bring to a boil over medium high heat; boil for 1 min, whisking constantly. Remove from heat.
In med bowl, lightly beat egg yolks. Slowly add 1 c. hot sugar mixture to egg yolks, whisking constantly. Add egg mixture to remaining hot sugar mixture in saucepan, whisking constantly. Cook over medium heat for 2-3 min, whisking constantly or until mixture is thickened. Whisk in lemon zest, lemon juice, butter and vanilla. Cook for 1-2 min, whisking constantly or until mixture is thick and smooth. Spoon mixture into prebaked crust, cover with plastic wrap and chill for at least 4 hours.
Meringue:
In the top of a double boiler, whisk together sugar and egg whites. Cook over simmering water, whisking constantly, 3-4 min or until mixture reaches 140 degrees on a candy thermometer and sugar dissolves. Remove from heat and pour into a large bowl. Beat mixture at high speed with a stand mixer for 10 minutes. Use immediately!
Spread over chilled lemon mixture. Serve immediately or chill for up to 2 days.
Note: Broil pir for 1-2 min to brown meringue if desired.