Mile-High Lemon Meringue Pie

Use this meringue recipe. 5 egg whites 1 ½ tsp vanilla and a little more Cream of tartar. Covered coconut cream in shortbread pie shell. Baked pie shell glazed with mixed egg for a few min before filling

Lemon Filling

1 ¼ cups sugar

1 cup lemon juice (from 6 lemons)

½ cup water

¼ cup cornstarch

¼ teaspoon table salt

8 large egg yolks (reserve 4 whites for meringue)

2 tablespoons grated lemon zest

3 tablespoons unsalted butter, cut into pieces and softened

1 (9-inch) pie shell, fully baked and cooled

Meringue

½ cup water

1 cup sugar

4 large egg whites (reserved from filling)

pinch table salt

½ teaspoon cream of tartar

½ teaspoon vanilla extract

Directions at splendidtable.org

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