Midweek Dessert Recipe...

When I was pregnant with Sophie, I craved 2 things.... banana milkshakes and lemon meringue pie. This recipe is a combination of my favorite recipes that together make a KILLER pie!! And I should know .... I made it every week at the end of my pregnancy!!

Lemon Meringue Pie

Pie crust for 9" pie

Lemon Filling (from Parade Magazine 4/01/01)
1 1/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
1 1/2 c. tepid water
4 large egg yolks
1/3 c. fresh lemon juice
2 Tbs. finely grated lemon zest
2 Tbs. unsalted butter

Meringue (from Debbi Fields):
6 large egg whites, room temperature
1/4 tsp. cream of tartar
1/2 c. sugar

Preheat oven to 350. Prepare pie crust as directed. Prick crust all over with fork, then line with foil and fill with dried beans or pie weights. Bake in the center of the oven for 8 minutes. Remove the foil and beans or pie weights; bake until light golden, about 5 minutes more. Cool on rack.
Prepare the filling: Combine the sugar, cornstarch and salt in saucepan. Slowly add the water until smooth. Cook over medium heat and bring to a gentle boil, stirring constantly. Boil to thicken, about 1 minute; remove from heat. Whisk egg yolks in separate bowl. Whisking constantly, add 1/4 cup hot sugar mixture into eggs. Slowly stir the egg mixture back into the saucepan; whisking until smooth. Stir in lemon juice, zest and butter. Return to heat. Bring to a boil stirring constantly, and boil to thicken for 1 minute; remove from heat. Cool for 30 minutes. Pour the filling into prepared pie crust.
Prepare the meringue: Beat the egg whites until frothy using an electric mixer on medium speed. Add the cream of tartar. Increase the speed to high and gradually beat in the sugar - 1 Tbs. at a time - until stiff peaks form. Spoon the meringue over the filling making sure it extends to the edge of the crust. Swirl it decoratively into peaks. Bake the pie for 6 minutes or until the meringue is golden. Cool for 30 minutes on wire rack and then chill for 2 hours.