Lemon Meringue Pie (V. 2)

Dad and I were visiting Aunt Tish and for dessert she served this fabulous lemon meringue pie.   I thought my Southern Living cookbook version was just the best and there would never be another lemon pie recipe that could come up against mine!  Well, I was proven wrong.  I think my version is very good, but this one gave mine a run for its money!  The main difference, I believe, between my version and Aunt Tish's is that her filling is a bit creamier (much like a coconut cream pie, but with lemon flavor, and the Swiss meringue does not use cream of tartar).  Meringue can be tricky to make. It is a bit easier if you have a heavy duty mixer on a stand with a wire whisk attachment.  My Kitchenaid whips meringue into a gargantuan white fluffy cloud.  After hearing Mama and others tell their woeful tales of failed meringue, imagine how full of myself I was when I whipped up the perfect meringue on my first try, kiddos.  I still think the secret is in the power behind the mixer you're using. I now had aplomb to tackle the infamous meringue.  Haven't made Aunt Tish's meringue yet, but it will be a cinch, I just know it!

Update:  I now have made this scrumptious meringue and, omg!  So easy, so delicious, and so beautiful!  And.....it holds up a bit longer than the traditional meringue you brown in the oven.  You have got to try this recipe!  But, I'll give you a little advice first -- I found the amount of meringue the recipe makes is just too much if you top the lemon filling using the store bought crusts -- e.g., the Pillsbury two-pack crusts.   If you are making crust from scratch, then I believe this amount is probably perfect.  Drop by tablespoons onto an ungreased cookie sheet the remaining leftover meringue -- yummy to eat off the cookie sheet!  :)

Ingredients:

2 cups sugar

1/2 cup cornstarch

1/2 teaspoon salt

2 cups cold water

8 egg yolks

1 tablespoon lemon zest

2/3 cup fresh lemon juice

6 tablespoons butter

2 teaspoons vanilla extract

1 pre-baked (9-inch) pie crust or homemade

Meringue 

Directions for filling:

In a large saucepan, combine sugar, cornstarch, and salt.  Gradually whisk in 2 cups water.  Bring to a boil over medium-high heat; boil for 1 minute, whisking constantly.  Remove from heat.

In a medium bowl, lightly beat egg yolks.  Slowly add 1 cup hot sugar mixture to egg yolks, whisking constantly.  Add egg mixture to remaining hot sugar mixture in saucepan, whisking constantly.  Cook over medium heat for 2 to 3 minutes, whisking constantly, or until mixture is thickened.  Whisk in lemon zest, lemon juice, butter, and vanilla.  Cook for 1 to 2 minutes, whisking constantly, or until mixture is thick and smooth.  Spoon mixture into prebaked pie crust and allow mixture to cool.  Cover with plastic wrap and chill for at least 4 hours.  

Spread meringue over chilled lemon mixture.  Serve immediately, or chill for up to 2 days.  

Note:  If you would like to brown the meringue, use a kitchen torch -- works great, and I prefer this method.  I personally like finishing off the meringue with golden brown tips!  For best results, brown just prior to serving.  Do NOT brown meringue in oven.  I did this once, and it literally "melted" the lemon filling -- pie still was great, but what a runny mess.  Trust me -- only brown using the kitchen torch OR putting under the broiler for as little time as possible, constantly watching the meringue.

Ingredients for Swiss meringue:     

1 1/2 cups sugar

6 egg whites

Directions for meringue:   

In top of a double boiler, whisk together sugar and egg whites.  Cook over simmering water, whisking constantly, 3 to 4 minutes or until mixture reaches 140 degrees on a candy thermometer and sugar dissolves.  Remove from heat and pour into a large bowl.  Beat mixture at high speed with a heavy-duty stand mixer for 10 minutes.  Spread over chilled lemon mixture. Try to serve immediately.                                                                                                                                                                      
My daughter took this pie to work.  She actually got a request from one of her co-workers to bake this pie for him and he'd pay her!  lol!  It IS that good!