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Mile-High Lemon Meringue Pie (Reese Witherspoon) Recipe

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This recipe for Mile-High Lemon Meringue Pie (Reese Witherspoon) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 9-inch prebaked pie shell

F O R T H E F I L L I N G
6 large eggs
2 large egg yolks
2 cups sugar
Finely grated zest of 4 lemons (about 2 tablespoons)
Freshly squeezed juice of 4 lemons (3⁄4 cup)
1 cup softened butter

F O R T H E M E R I N G U E
6 large egg whites
1⁄8 teaspoon salt
1⁄4 teaspoon cream of tartar
6 tablespoons powdered sugar
Directions:
Directions:
Preheat the oven to 300°F.

TO M A K E T H E F I L L I N G
Whisk together the eggs, egg yolks, and sugar in a small saucepan. Cook over medium-low heat for 7 to 8 minutes, whisking constantly, until the mixture thickens and forms a custard (like a thick eggnog) and reaches 165°F. Remove from heat and mix in the lemon zest, lemon juice, and butter; let cool while making the meringue.

TO M A K E T H E M E R I N G U E
1. Whisk the egg whites in a bowl with a mixer or by hand until frothy. Add the salt and cream of tartar and beat until stiff but not dry. Beat in the powdered sugar ½ tablespoon at a time until incorporated. Continue beating until the meringue is glossy and holds its shape well.
2. Pour the lemon custard into the pie shell. Spoon the meringue on top of the filled pie and spread gently into waves with a spatula to the edges of the crust. Bake in the preheated oven for 15 minutes. Turn off the oven and let the pie cool for 45 minutes with the oven door closed. Remove to a wire rack and let cool to room temperature before serving.

 

 

 

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