Diner Style Lemon Meringue Pie
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 💗
Diner Style Lemon Meringue Pie
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 💗
Cooking Instructions
- 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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