Lemon Meringue Pie, Mile High Version

By Dglmedia

Ingredients

• PIE:
• 1-1/2 cups sugar
• 1/3 cup Argo® or Kingsford's® Corn Starch
• 2 cups water
• 5 egg yolks, lightly beaten
• 1/2 cup lemon juice
• 1 tablespoon freshly grated lemon peel
• 2 tablespoons butter OR margarine
• 1 (9-inch) baked deep dish pie crust
• MERINGUE:
• 5 egg whites
• 1/2 cup sugar
• 1 teaspoon Argo® or Kingsford's® Corn Starch

Preparation

Step 1

To make PIE: Mix sugar and corn starch in a saucepan.
Stir in water and beaten egg yolks.
Cook over medium heat, stirring with a whisk until mixture reaches a boil. Reduce heat and continue stirring for 1 minute until very thick.
Remove from heat; stir in lemon juice, lemon peel and butter until smooth.


Pour hot filling into pie crust.


To make MERINGUE: Beat egg whites with electric mixer at high speed until soft peaks form; gradually add sugar and corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.


Spoon meringue over hot lemon filling, sealing meringue to the edges of the crust.
Use the back of a spoon to swirl meringue and draw up into peaks.
Place oven rack in bottom third of preheated 375°F oven.


Bake 10 minutes, until peaks are lightly browned.
Cool at room temperature for 30 minutes.


Chill for a minimum of 3 hours before serving.