The secret to the towering meringue is that it uses eight egg whites, more than twice the amount in typical meringue pies.

Source: Family Circle
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Ingredients

Pastry:
Lemon Filling:
Meringue:

Directions

Pastry:
  • Mix flour, sugar, salt in bowl. Using pastry blender, cut in margarine until coarse crumbs form. Gradually add water, tossing with fork, until pastry comes together.

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  • Roll pastry out on floured surface to 13-inch circle. Roll pastry up on rolling pin; unroll into 9-inch pie plate. Fit into plate; don't stretch. Roll edge under for stand-up edge; flute. Chill 30 minutes.

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  • Heat oven to 425 degrees F. Prick crust all over with fork. Line with foil; fill with dried beans or rice.

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  • Bake in 425 degree F oven 15 minutes. Remove foil and beans. Bake 8 to 10 minutes, until edge is golden. Cool.

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Filling:
  • Grate 2 tablespoons rind, squeeze 3/4 cup juice from lemons. Mix sugar, cornstarch, salt in saucepan. Stir in water, lemon juice. Cook over medium heat, stirring, until thickened and bubbly, 15 to 20 minutes. Cook another 2 to 3 minutes, stirring. Remove from heat.

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  • With fork, beat yolks in bowl; stir in 1/2 cup hot lemon mixture. Stir yolk mixture into lemon mixture in pan. Cook over low, stirring, 1 minute (don't overcook or eggs will set). Off heat, add butter, rind. Pour in crust.

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  • Place oven rack in lower third of oven. Heat oven to 325 degrees F.

Meringue:
  • Beat 8 egg whites and cream of tartar in large bowl until foamy. On high speed, slowly beat in 3/4 cup sugar, a tablespoon at a time, until stiff peaks form. Spoon meringue over filling, spreading to edge of crust to seal to prevent shrinkage. Swirl in peaks.

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  • Bake pie in lower third of 325 degree F oven 30 minutes (instant-read thermometer inserted in meringue registers 140 degrees F). Bake 3 minutes longer. Cool on rack at room temperature up to 2 hours. Refrigerate at least 1 hour. Pie may be refrigerated longer, but meringue will not cut as well. Makes 8 servings.

Nutrition Facts

568 calories; 18 g total fat; 5 g saturated fat; 167 mg cholesterol; 397 mg sodium. 95 g carbohydrates; 1 g fiber; 8 g protein;

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