Beau Catchin Lemon Pie Recipe

Ingredients for Beau Catchin Lemon Pie

• 1 (9-inch) prepared pie crust
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 cup fresh lemon juice
• Eggs
• 6 tablespoons (3 ounces) unsalted butter
• Fresh Lemon Rind
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/4 cup marshmallow creme

How to Make Beau Catchin Lemon Pie

1. Whisk together 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a heavy-bottomed saucepan.
2. Gradually whisk in 1 cup water and 1 cup fresh lemon juice until completely smooth.
3. In a separate bowl, whisk 4 large egg yolks until pale and thick.
4. Gradually temper the egg yolks by whisking in a small amount of the hot lemon mixture, then pour the tempered yolks into the saucepan and whisk constantly.
5. Stir in 6 tablespoons (3 ounces) of unsalted butter.
6. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Continue to whisk for 1-2 minutes after boiling.
7. Remove from heat and stir in 1 tablespoon grated lemon zest.
8. Pour the lemon filling into your prepared 9-inch pie crust.
9. In a clean, grease-free bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
10. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
11. Gently fold in 1 teaspoon vanilla extract and 1/4 cup marshmallow creme.
12. Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
13. Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly browned.
14. Let cool completely to room temperature before serving. Refrigerate for at least 2 hours for optimal flavor.