Diner Style Lemon Meringue Pie

Name: Diner Style Lemon Meringue Pie
Cuisine: American
Ingredients: 1-9 inch deep dish pie crust; 1/2 cup cornstarch; 1 cup granulated sugar; 1/4 teaspoon salt; Zest of 2 lemons; 2 1/2 cups water; 1/4-1/2 cup fresh lemon juice. *See note*; 3 tablespoons butter not margarine; 4 egg yolks (keep whites for meringue); 4 egg whites; 4 tablespoons granulated sugar; Pinch salt; 1 teaspoon vanilla extract; 2 tablespoons granulated sugar; 1 tablespoon cornstarch; 1/2 cup water; I like mine slightly tart so I use 1/2 cup lemon juice; Use 1/4 cup or to your preference for sweeter or tangier filling

Raven @ShugieSweetz143

Decatur, Alabama

Oh those lovely diners we ate at growing up... Comfort foods and mile high pies. This recipe takes me back to those days. I guess I am an old school chick who likes the yesteryear days... Great memories great food. You can also use key limes in place of lemons for another great pie. I hope you enjoy 💗

Raven @ShugieSweetz143

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Ingredients

1-9 inchdeep dish pie crust
Filling:
1/2 cupcornstarch
1 cupgranulated sugar
1/4 teaspoonsalt
Zest of 2 lemons
2 1/2 cupswater
1/4-1/2 cupfresh lemon juice. *See note*
3 tablespoonsbutter not margarine
4egg yolks (keep whites for meringue)
Mile High Meringue:
4egg whites
4 tablespoonsgranulated sugar
Pinchsalt
1 teaspoonvanilla extract
Secret to no weep meringue:
2 tablespoonsgranulated sugar
1 tablespooncornstarch
1/2 cupwater
Note:
I like mine slightly tart so I use 1/2 cup lemon juice
Use 1/4 cup or to your preference for sweeter or tangier filling

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Steps

1

Make your own 9 inch crust or use frozen. Bake at 350 until light golden brown. Cool completely.
2

In heavy bottom sauce pan, combine sugar, cornstarch and water. Stir until dissolved.
3

Heat over medium heat,stirring often,until thick and bubbling slightly.
4

Whisk egg yolks and add 3 spoons of hot thickened filling to temper eggs stirring constantly.
5

Add butter, lemon zest, lemon juice and tempered eggs into thickened mixture and stirring constantly cook until mixture thickens more and bubbles slightly.
6

Pour filling into pre baked crust. Set on wire rack to cool.
7

Wash pan and add 2 tablespoons sugar and 1 tablespoon cornstarch. Whisk.
8

Stir in 1/2 cup water and cook until mixture thickens and starts to look like it is getting clear.
9

Set aside to cool completely.
10

Beat egg whites until soft peaks form. Add in the 4 tablespoons of sugar and vanilla.
11

Beat to incorporate. Add the cooled mixture to egg whites and continue beating until stiff peaks form.
12

Spread meringue over pie and with spoon slightly tap top and pull up to form small peaks.
13

Brown in 350 degree oven until light brown.
14

Cool completely and refrigerate covered in cake carrier so the meringue doesnt get messed up.
15

Cool completely. I usually make mine a day ahead and let it chill overnight.

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Cooksnaps

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Raven @ShugieSweetz143

on March 09, 2019 18:33

Decatur, Alabama

I have loved cooking ever since I was a kid. I used to help my grandmother when I could barely see over the counter. I love collecting recipes and when I found this website I fell in love with it! All of the great recipes you can make, share, take photos of and talk about them is a dream come true! Thank you Cook pad for a wonderful site!!