Mile High Lemon Meringue Pie

Is it the tart lemon curd filling or the light and airy meringue topping that I can't resist? Whichever it is I will never turn down a piece of lemon meringue pie!

Ingredients:

1 - 9" baked pie shell

Filling:

1 cup plus 1 tbsp sugar

2/3 cup cold water

1/2 cup cornstarch

3/4 cup lemon juice (about 3 lemons worth)

zest of 2 lemons

4 large egg yolks

pinch of salt

1 1/4 cups boiling water

Meringue:

4 large egg whites, at room temperature

1 tbsp cornstarch

1/4 cup water

1/2 cup sugar

1/2 tsp cream of tartar

Cake, bread or graham crumbs (optional)

In a medium saucepan whisk together the filling ingredients except for the boiling water. Once the cornstarch is dissolved whisk in the boiling water and combine well. Place over medium high heat and bring to a boil. Reduce heat to medium low and cook until the mixture thickens and just starts to break bubbles on the top, stirring constantly.

Pour the filling into the prepared pie crust.

The recipe I followed said to sprinkle crumbs on top of the filling (but didn't give the amount) to catch any extra moisture and ensure a dry seal between filling and meringue. I tried graham crumbs here, not sure if it made a difference.

Preheat oven to 350°F and remove all but the bottom rack.

Now for the meringue... I never saw a meringue recipe using a cornstarch gel. It is supposed to make the meringue more sturdy, less weepy and silky textured. I was intrigued!

Combine the cornstarch and water in a small saucepan and cook over medium high heat for about 2 minutes or until the mixture has thickened. Remove from heat.

In a large mixer bowl whisk the egg whites and cream of tartar together until foamy, then begin adding the sugar a few tablespoons at a time, and beat on medium speed until stiff peaks form. Then add the cornstarch gel and beat to combine.

Dollop the meringue onto the hot filling making sure to seal the meringue to the edges of the pie, preventing it from shrinking.