I always associate lemon meringue pie with Easter, but in the past whenever I made one, I was always dissatisfied for one reason or another. Either the filling didn’t set up well, or the meringue was “weepy”, the crust got soggy, and any leftover pie turned to liquid. Alas, I gave up and turned to lemon squares instead.
This year was different! I made a lemon meringue pie that was perfect in every way. Everyone said so! How, you ask? In one of my many food related magazines, I read a tip about how to get a stable meringue that whips up really stiff and doesn’t deflate. The secret is Marshmallow Cream added to the egg whites.
Here is the recipe for my version of Lemon Pie with Mile-High Meringue
1 prebaked 9″pie shell, or graham cracker crust.
- 1 1/2 cups sugar
- 5 tablespoons plus 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups unsweetened pineapple juice
- 3/4 cup freshly squeezed lemon juice
- 3 egg yolks ( save whites for topping)
- 2 tablespoons unsalted butter
- 1 cup boiling water
- 3 egg whites
- 1 jar ( 7 oz) marshmallow cream
In a medium saucepan, slightly whisk the egg yolks. Whisk in the sugar, cornstarch, salt, pineapple and lemon juices. Combine thoroughly. Place on medium heat, stirring gently, but constantly, until mixture comes to a simmer. Add butter and boiling water; continue heating, stirring, until thickened and bubbling. Remove from heat and pour into prepared pie crust.
Preheat oven to 400 degrees. Whip egg whites in a large grease-free bowl with an electric mixer until white and foamy. Add marshmallow cream; whip until very fluffy. Spread onto pie, making sure to touch all edges of crust to seal. Using a knife or spatula, create swirls and peaks for a pretty texture.
Bake until lightly browned on top, about 5 minutes. Allow to cool, then chill at least 2 hours before serving.