| Active: 20 mins | Bake: 22 mins | Total: 45 mins| Serves 8|

Ingredients:

Lemon Filling

– 1 ½ cups sugar
– 5 tablespoons cornstarch
– 1/8 teaspoon salt
– 4 egg yolks
– 1 ¾ cups water
– 1/2 cup fresh lemon juice
– 1 teaspoon lemon zest

Mile-High Meringue

– 6 egg whites
– 1/2 teaspoon cream of tartar
– 1/2 cup sugar
– 1/2 teaspoon vanilla extract

Additional Ingredient

– 1 (9-in.) baked piecrust shell

Directions:

Step 1-

Preheat oven to 325°F. Whisk together first 3 ingredients in a medium-size heavy non-aluminum
saucepan.

Step 2-

Whisk together egg yolks and next 2 ingredients in a large bowl; whisk into sugar mixture in pan
over medium heat, stirring constantly until mixture thickens, about 9 minutes. Bring to a boil,
and boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest until smooth.
Spoon into piecrust.

Step 3-

Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric
mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form
and sugar dissolves (2 to 4 minutes). Add vanilla, beating well. Makes enough for 1 (9-inch) pie.

Step 4-

Spread Mile-High Meringue over hot filling, sealing edges.

Step 5-

Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool
completely on a wire rack (about 1 hour). Store in refrigerator.

Enjoy!

Source:

Southern Living