Mile-high Lemon Meringue Pie

Tangy, sweet and so easy!

FILLING 2 6 2 egg eggs cups yolks sugar Finely zest grated of 4 lemons, 2 Tbs. Fresh-squeezed juice of 4 lemons, 3⁄ 4 cup 1 cup butter, soft

MERINGUE 6 egg whites 1⁄ tsp. salt 8 1⁄ tsp. cream 2 of tartar 6 Tbs. confectioners’ sugar 1 (91⁄ 2" deepdish) prebaked pie shell

Heat oven to 300°F. In large pot over medium-low heat, whisk together eggs, egg yolks and sugar; continue cooking 7–15 min., whisking constantly, until mixture thickens and forms a custard (like thick eggnog) and reaches 165°F. Remove from heat; mix in zest, juice and butter. Let cool while making meringue.

With mixer on medium speed, beat egg whites until frothy, about 3 min. Add salt and cream of tartar; beat until stiff but not dry. Beat in sugar 1 ⁄ Tbs. at a 2 time until incorporated. Continue beating until meringue is glossy and holds its shape well.

Pour lemon custard into pie shell. Spoon meringue on top of filled pie; spread gently into waves with spatula to edges of crust. Bake 15 min. Turn off oven; let pie cool 45 min. with oven door closed. Remove to rack; let cool to room temp. before serving. Makes 1 (91⁄ 2") pie.

PREP time: 40 min. TOTAL time: 7 hrs., 40 min.

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