Mile-High Lemon-Lime Meringue Pie

Prepare our Basic Pie Pastry .

Pie Pastry Shell: Heat oven to 400 degrees F. Freeze pie shell 15 minutes. Line with foil, covering edge. Fill with dried beans or pie weights. Bake 20 minutes; remove foil and beans. Bake 10 minutes more, or until golden brown and fully baked. Let cool on a wire rack. Reduce oven temperature to 325 degrees F.

Filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in water. Cook over medium heat, stirring constantly, until mixture comes to a simmer. Whisk in egg yolks, lemon juice, lime juice, lemon zest, lime zest, and butter. Bring to a boil, stirring constantly. Simmer 1 minute, stirring. Remove from heat and place plastic wrap directly on surface.

Mile-High Meringue: In a large bowl, beat egg whites on low speed until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form.

Pour hot filling into baked pie shell. Spoon half of meringue around edge of filling; spread to crust to seal. Spoon remaining meringue into center; spread to cover filling, swirling meringue with back of spoon. Bake 10 to 15 minutes, until meringue is golden brown. Cool completely on wire rack. Refrigerate 4 hours; serve cold.