Arizona Lemon Meringue Pie

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Lemon extract and fresh lemons from my very own back yard make this a real family favorite using 4 eggs. The meringue is very high. I would suggest trying my recipe #339607 for your crust or if in a hurry use packaged or frozen crust.

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Steps

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Prepare crust , bake and set aside to cool.

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In a medium saucepan , over medium heat.

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Combine sugar , cornstarch & flour , add 2 cups boiling water , cook and stir with a wire wisk over medium heat until thickened and bubbly , reduce heat & cook 2 minutes more.

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Gradually add 1 / 2 cup hot mixture to egg yolks , then pour egg yolk / pudding mixture back into remaining filling in saucepan and cook another 2 minutes.

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Remove from heat and add butter , lemon zest , vanilla , lemon extract and lemon juice , stir to combine.

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Pour lemon mixture into cooked crust and set aside , allow to slightly cool.

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In the mean time , prepare meringue by beating 4 egg whites , cream of tartar and vanilla until soft peaks form.

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Then gradually add 1 / 2 cup sugar , beat at high speed until stiff peaks form.

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With a soft scrapper add large fluffy dollops of meringue on top of lemon filling , making sure to attach meringue to crust edges.

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This insures the meringue will not pull away from the crust.

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Bak.

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Ingredients

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sugar, cornstarch, flour, salt, boiling water, vanilla, fresh lemon juice, lemon, eggs, lemon extract, butter, cream of tartar, pastry crust