Recipe: Mile High Lemon Meringue Pie (Argo Cornstarch box recipe)

MILE HIGH LEMON MERINGUE PIE



1 (9-inch) baked deep dish pie crust
FOR THE PIE FILLING:
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
FOR THE MERINGUE:
5 egg whites
1/2 cup sugar
1 teaspoon Argo or Kingsford's Corn Starch

Preheat oven to 375 degrees F.

TO PREPARE THE PIE FILLING:
Mix sugar and corn starch in a saucepan. Stir in 2 cups 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 the baked pie crust. Set aside.

TO MAKE THE 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 degrees 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, 8 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.