Mile-High Lemon Meringue Pie Recipe

Preheat the oven to 300°F. In a medium bowl, whisk together the eggs and sugar until combined. Add the lemon juice and whisk until smooth. Mix in the cream and strain the mixture into a bowl. Add the zest to the strained mixture. Place the pie shell on a lipped baking sheet and put them on a rack in the oven with the shelf pulled out slightly. Carefully pour the filling mixture directly into the crust and slide the rack into the oven gently. The pie will be very full, so be careful not to slosh it. Bake the pie for about 1 hour, or until the filling barely jiggles when the pie is given a little shake. Let the pie cool on a rack for 20 minutes, then refrigerate it uncovered for several hours or overnight (covered) before making and adding the meringue to it. Scrape the warm meringue onto the chilled lemon pie and use a spatula to shape it into a smooth dome, pushing gently. Make sure the meringue covers the filling completely, touching all the edges of the crust and sealing the top of the pie. With the back of a spatula or wooden spoon, touch and pull the meringue to make decorative peaks in it. Work quickly, before the meringue cools and sets. Use a propane kitchen torch to evenly brown the meringue. Point the flame slightly above the peaks to avoid flare-ups. If you don't have a torch, place the pie on the lower rack of a 475°F oven for 5 to 10 minutes, until the peaks brown nicely. Cut and serve the pie immediately or chill it until needed. If storing it overnight or longer in the refrigerator, use toothpicks to prop up plastic wrap to cover the pie. The meringue will definitely get weepy once the pie has been cut and stored, but it is fine. It will last up to 3 days refrigerated.