Does your sweet tooth ever kick in?
Then, this is the recipe for you and very easy to make.
Lemon Marshmallow Cream Meringue Pie
I cheated and bought a frozen deep dish shell and 2 cans of Lemon Pie Filling. (It took 1-1/2 cans)
I baked the pie crust before filling. Hint: Fill it with dry beans before baking and it won't puff up in the middle.
OR you can make your own filling
3 egg yolks (Save the 3 egg whites for meringue; let egg whites sit at room temperature.)
1-1/2 cups water
1/2 cup lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
3 tablespoons butter
2 teaspoons white vinegar
1 1/2 teaspoons lemon extract
Combine 3 egg yolks, 1-1/2 cups water, 1/2 cup lemon juice, 1-1/4 cups sugar, and 1/3 cup cornstarch in the top of a double boiler.
Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute, stirring constantly.
Remove from heat.
Stir in 3 tablespoons butter, 2 tablespoons white vinegar, and 1 1/2 teaspoons lemon extract, making sure that all ingredients are incorporated into the pie filling.
Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon.
Make meringue for topping and spread meringue over warm filling, sealing to edge of pie crust.
This meringue does not weep or shrink and looks great.
3 egg whites
1 7 oz jar marshmallow cream
Heat 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 or pipe onto cooled pie, making sure to touch the edges of the crust with the topping and to leave swirls and peaks for a pretty texture.
Bake until well browned on top, 5 minutes. Allow to cool; before serving, chill, at least 2 hours.
Thanks for lookin'. Enjoy.