Diner Style Lemon Meringue Pie.

Ingredients of Diner Style Lemon Meringue Pie

1. Prepare of deep dish pie crust.
2. It’s of Filling:.
3. Prepare of cornstarch.
4. Prepare of granulated sugar.
5. You need of salt.
6. You need of Zest of 2 lemons.
7. You need of water.
8. Prepare of fresh lemon juice. *See note*.
9. It’s of butter not margarine.
10. You need of egg yolks (keep whites for meringue).
11. You need of Mile High Meringue:.
12. Prepare of egg whites.
13. It’s of granulated sugar.
14. You need of salt.
15. You need of vanilla extract.
16. You need of Secret to no weep meringue:.
17. Prepare of granulated sugar.
18. Prepare of cornstarch.
19. It’s of water.
20. It’s of Note:.
21. You need of I like mine slightly tart so I use 1/2 cup lemon juice.
22. You need of Use 1/4 cup or to your preference for sweeter or tangier filling.

Diner Style Lemon Meringue Pie 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..