Ingredients for Mile High Lemon Meringue Pie
- ¾ cup granulated sugar, for meringue
- 1 cup fresh lemon juice (approximately 6-8 lemons)
- Water
- ¼ cup cornstarch
- Table Salt
- Egg Yolks
- 2 tablespoons lemon zest (from about 2 lemons)
- Unsalted Butter
- Pie Crusts
- 4 large egg whites, at room temperature
- ¼ teaspoon salt
- Cream Of Tartar
- 1 teaspoon vanilla extract
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How to Make Mile High Lemon Meringue Pie
- Preheat your oven to 350°F (175°C). Prepare a 9-inch pie crust (homemade or store-bought).
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring continuously.
- Remove from heat and stir in the butter and vanilla extract. Pour the lemon filling into the prepared pie crust.
- In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Gently fold in the lemon zest.
- Mound the meringue over the lemon filling, sealing the edges to the crust to prevent shrinkage. Use a spoon to create peaks and swirls on top.
- Bake for 12-15 minutes, or until the meringue is lightly golden brown and firm to the touch. Watch carefully to prevent over-browning.
- Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the filling to set completely.
- Serve and enjoy your delicious Mile High Lemon Meringue Pie!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
229g
Fat
26g
Carbs
24g
