Lemon Meringue Pie ~ The Best Ever

This recipe came from Jill, a cyber-friend from a recipe board we both belong to. She found it in a magazine and it's a real winner. Dave says this is the best lemon meringue pie he has ever tasted. I agree.

I have always had trouble with meringue shrinking up, but not this one. And it doesn’t weep either! It even rained a little on the day I made this and it still turned out great. The lemon custard filling is just wonderful. I served this at my National Pie Party and it was one of the top two winners of the night.

9"  baked pie shell (or my Macademia Nut Crust)

2  eggs

4  egg yolks

1  cup  sugar

1/4  tsp  salt

1/3  cup  cornstarch

1-1/2  cups  water

1/4  cup  butter, cut up, softened

2  tsp  grated lemon peel

1/2 cup  fresh lemon juice

Meringue

1/3  cup  water

1  Tbs  cornstarch

4  egg whites

1/2  tsp  fresh lemon juice

Dash salt

2  tsp  grated lemon peel

Heat oven to 350°.

To make filling: 

In large bowl, whisk eggs, egg yolks and salt until well blended. Set aside. In medium sauce pan, combine 1 cup sugar and 1/3 cup cornstarch; mix well. Stir in 1-1/2 cups water. Bring to boil over medium heat, stirring occasionally. Boil 1 minute stirring constantly. Mixture will be very thick.

Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan, bring to boil over medium heat and boil 30 seconds stirring constantly. Remove from heat. Add butter and stir til melted. Stir in lemon peel and lemon juice. Cover and let stand while making meringue.

To make meringue: 

In small sauce pan, combine 1/3 cup water and 1 Tbs cornstarch; mix well. Bring to boil over med heat and boil 30 sec, stirring constantly. Turn off heat cover and keep warm.

In large bowl, combine egg whites, 1/2 tsp lemon juice and dash salt; beat at medium low speed till white are frothy. Increase speed to medium and beat till they hold a soft peak. with mixer running slowly add 1/2 cup sugar, spoon in warm cornstarch mixture. Increase speed to med high and beat till glossy and egg whites hold stiff peak. Gently fold in lemon peel.

Heat filling over medium high heat till very hot, stirring constantly, immediately our into pie shell

Spoon half of meringue evenly over hot filling making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie and spread evenly.

Bake 15-18 minutes or till meringue is dry to touch and light brown.

Place on wire rack to cool about 2 hours. Serve at room temp the day it is made, but store leftovers in fridge.

Confession: In a time crunch the last time I made this pie,  I just made a simple meringue topper and it was just fine.