Recipe: Lemon Meringue Pie, Mile-High Version (Argo Corn Starch recipe)

LEMON MERINGUE PIE, MILE-HIGH VERSION
(Argo Corn Starch recipe)


1 (9-inch) baked deep dish pie crust
1/2 cup Argo or Kingsford's Corn Starch
1 1/2 cups sugar
2 cups water
5 egg yolks, lightly beaten
1/2 cup lemon juice
1 tablespoon grated lemon peel (1 lemon)
2 tablespoons butter or margarine
5 egg whites
1/2 cup sugar
2 teaspoons Argo or Kingsford's Corn Starch

Preheat oven to 375 degrees F.

Mix 1/2 cup corn starch, 1 1/2 cups sugar, water and egg yolks in saucepan over medium heat. Stirring constantly, bring mixture to a boil, (about 8 to 10 minutes), 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.

Beat egg whites in mixer at high speed until soft peaks form; gradually add 1/2 cup sugar and 2 teaspoons corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.

Top pie by spooning meringue over hot pie filling, making sure meringue touches edge of pie crust to seal. Use the back of a spoon to swirl meringue and draw up into peaks.

Place oven rack in bottom third of preheated 375 degree F oven. Bake 10 minutes, until peaks are lightly browned.

Cool on wire rack at room temperature for 30 minutes, then refrigerate for a minimum of 3 hours before serving.

Makes 1 (9-inch) pie
Source: Argo Corn Starch