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Mile-High Lemon Meringue Pie

From

June/July 2006

Mile-High Lemon Meringue Pie

We wanted our Mile-High Lemon Meringue Pie recipe to produce a tall and fluffy topping, so we made the meringue with a hot sugar syrup, and added a bit of cream of tartar to the egg whites before we beat them. This ensured that the meringue was cooked through and stable enough to be piled high on top of the filling. For our Mile-High Lemon Meringue Pie’s bright citrus flavor, we flavored the filling with lemon zest and lemon juice, then strained the filling to remove the zest. If left in the filling, the zest would mar the texture of our recipe’s silky smooth filling.

Serves 8 to 10

If using a hand-held mixer, you will need a very large, deep bowl and should move the beaters vigorously in step 3 to avoid underbeating the egg whites. This pie is best on the day it’s made.

Ingredients

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