Mile High Lemon Meringue Pie Cook's Country
The Mile High Lemon Meringue Pie recipe from Cook's Country magazine is a classic dessert that has been around for generations. This pie is known for its fluffy meringue topping and tangy lemon filling. It's the perfect dessert to serve at any occasion, whether it's a family gathering or a fancy dinner party.
The History of Lemon Meringue Pie
Lemon Meringue Pie has been a beloved dessert in America for over a century. The first recorded recipe for the pie dates back to the late 1800s. The pie became popular in the 1930s and 1940s, during the Great Depression and World War II. It was a simple and inexpensive dessert that could be made with basic ingredients found in most households.
The Ingredients
The ingredients for the Mile High Lemon Meringue Pie recipe are simple and easy to find. You will need:
- 1 pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks, beaten
- 1/3 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon grated lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
The Preparation
Begin by preheating your oven to 350°F. Roll out the pie crust and place it in a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake the pie crust for 10-12 minutes, or until it is lightly browned.
To make the lemon filling, combine 1 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a saucepan. Gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook and stir for 2 minutes longer. Remove the mixture from heat.
In a small bowl, beat 3 egg yolks. Gradually whisk in 1 cup of the hot mixture. Return all to the saucepan, stirring constantly. Bring to a gentle boil and cook and stir for 2 minutes longer. Remove from heat and stir in 1/3 cup lemon juice, 2 tablespoons butter, and 1 teaspoon grated lemon zest. Pour the filling into the baked pie crust.
To make the meringue topping, beat 3 egg whites and 1/4 teaspoon cream of tartar in a large bowl until soft peaks form. Gradually add 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Spread the meringue over the hot filling, sealing to the edge of the crust.
Bake the pie for 15-20 minutes, or until the meringue is golden brown. Cool the pie on a wire rack for 1 hour. Refrigerate the pie for at least 3 hours before serving.
The Tips and Tricks
Here are a few tips and tricks to ensure that your Mile High Lemon Meringue Pie turns out perfectly:
- Make sure to use fresh lemon juice and zest for the best flavor.
- When making the meringue, make sure that the bowl and beaters are completely clean and free of any grease. Even a small amount of grease can prevent the egg whites from whipping properly.
- Spread the meringue all the way to the edge of the crust to prevent it from shrinking during baking.
- Bake the pie in the middle of the oven to ensure even browning.
- Refrigerate the pie for at least 3 hours before serving to allow the filling to set.
The Final Thoughts
The Mile High Lemon Meringue Pie from Cook's Country is a classic dessert that is easy to make and always a crowd-pleaser. The tangy lemon filling and fluffy meringue topping make for the perfect combination of flavors and textures. With a few simple tips and tricks, you can ensure that your pie turns out perfectly every time. So go ahead and give this recipe a try – we guarantee that it will become a family favorite!
