Oh those lovely diners we ate at growing up… Comfort foods and mile high pies. This recipe takes me back to those days. I guess I am an old school chick who likes the yesteryear days… Great memories great food. You can also use key limes in place of lemons for another great pie. I hope you enjoy ?


  1. 1-9 inch deep dish pie crust
  2. Filling:
  3. 1/2 cup cornstarch
  4. 1 cup granulated sugar
  5. 1/4 teaspoon salt
  6. Zest of 2 lemons
  7. 2 1/2 cups water
  8. 1/2 cup fresh lemon juice
  9. 3 tablespoons butter not margarine
  10. 4 egg yolks (keep whites for meringue)
  11. Mile High Meringue:
  12. 4 egg whites
  13. 4 tablespoons granulated sugar
  14. Pinch salt
  15. 1 teaspoon vanilla extract
  16. Secret to no weep meringue:
  17. 2 tablespoons granulated sugar
  18. 1 tablespoon cornstarch
  19. 1/2 cup water


  1. Make your own 9 inch crust or use frozen. Bake at 350 until light golden brown. Cool completely.

  2. In heavy bottom sauce pan, combine sugar, cornstarch and water. Stir until dissolved.

  3. Heat over medium heat,stirring often,until thick and bubbling slightly.

  4. Whisk egg yolks and add 3 spoons of hot thickened filling to temper eggs stirring constantly.

  5. Add butter, lemon zest, lemon juice and tempered eggs into thickened mixture and stirring constantly cook until mixture thickens more and bubbles slightly.

  6. Pour filling into pre baked crust. Set on wire rack to cool.

  7. Wash pan and add 2 tablespoons sugar and 1 tablespoon cornstarch. Whisk.

  8. Stir in 1/2 cup water and cook until mixture thickens and starts to look like it is getting clear.

  9. Set aside to cool completely.

  10. Beat egg whites until soft peaks form. Add in the 4 tablespoons of sugar and vanilla.

  11. Beat to incorporate. Add the cooled mixture to egg whites and continue beating until stiff peaks form.

  12. Spread meringue over pie and with spoon slightly tap top and pull up to form small peaks.

  13. Brown in 350 degree oven until light brown.

  14. Cool completely and refrigerate covered in cake carrier so the meringue doesnt get messed up.

  15. Cool completely. I usually make mine a day ahead and let it chill overnight.

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