On the off chance that your pie comes from powder in a container, STOP! A phenomenal hand crafted lemon meringue pie, made totally without any preparation, tastes much better and is similarly as simple to plan.
INGREDIENTS :
Lemon Filling :
1 ½ cups sugar
5 tablespoons cornstarch
⅛ teaspoon salt
4 egg yolks
1 ¾ cups milk
½ cup fresh lemon juice
3 tablespoons butter
1 teaspoon lemon zest
Mile-High Meringue :
6 egg whites
½ teaspoon cream of tartar
½ cup sugar
½ teaspoon vanilla extract
Additional Ingredient :
1 (9-in.) baked piecrust shell
DIRECTIONS :
Stage 1
Preheat stove to 325°F. Whisk together initial 3 fixings in a medium-size weighty non-aluminum pot.
Stage 2
Whisk together egg yolks and next 2 fixings in an enormous bowl; race into sugar blend in dish over medium intensity, blending continually until combination thickens, around 9 minutes. Bring to an endlessly bubble, whisking continually, 1 moment. Eliminate from heat. Mix in margarine and zing until smooth. Spoon into piecrust.
Stage 3
Set up the Meringue: Beat egg whites and cream of tartar at high velocity with an electric blender just until frothy. Step by step add sugar, 1 Tbsp. at a time, beating until firm pinnacles structure and sugar disintegrates (2 to 4 minutes). Add vanilla, beating great. Makes enough for 1 (9-inch) pie.
Stage 4
Spread Mile-High Meringue over hot filling, fixing edges.
Stage 5
Heat at 325°F for 20 to 22 minutes or until meringue tops are daintily sautéed. Allow cool totally on a wire to rack (around 60 minutes). Store in fridge.
