Lemon Meringue Crunch Pie

Guys I'm not even going to lie and say this recipe is easy, it is very involved. It's three, really four, different layers of flavor, which means four layers of preparation. It is truly an intermediate baking attempt.

Lemon/Shortbread cookie crust:

10 Lemon snap cookies, crushed
10 Shortbread cookies, crushed
1/2 cup melted butter
1/4 cup sugar

Preheat oven to 325 degrees F.

Combine all the ingredients, mix well and press into a 9 inch pie plate. Make sure to press into the bottom and sides of the pan as best you can.

Place in the middle rack of the oven and bake for 15 minutes. Remove and allow to cool slightly.


Lemon Cheesecake Layer:

1- 8oz. package of cream cheese, softened
2 eggs, separated
1 large lemon
3 tbs. flour
zest of 1 lemon, finely grated
1/4 cup sugar, plus 1/4 cup sugar

In a mixing bowl, using an electric mixer, beat cream cheese until smooth. Gradually 1/4 cup of sugar and beat until light and fluffy. Add the egg yolks and the remainder of the ingredients except for the egg whites and other 1/4 cup of sugar. Beat mixture until smooth.

In a separate clean mixing bowl, whip the egg whites to soft peaks. Add the remaining sugar to egg whites and whip until stiff peaks form. Carefully fold the egg whites into the lemon cheese cake batter.

Pour 2 cups of the batter on top of the cookie crust, bake for 35-40 minutes until the cheese cake layer is golder brown and set.

Remove from oven and cool slightly.


Lemon Filling:

1- 14 oz. can sweetened condensed milk
1/2 cup lemon juice, freshly squeezed
1 tsp. finely grated lemon zest
3 egg yolks, (do not discard the whites yet)
Dash of salt
2 tbsp. cold butter, cut into pieces
3 tbsp. of cornstarch
1/4 cup of cold water

Combine the canned milk, lemon juice, lemon zest and salt, mix well. Whisk in egg yolks one at a time. Transfer mixture to a medium saucepan and heat over medium heat, stirring frequently. Combine cornstarch and water together is a small bowl, mix well and add to the lemon mixture. Keep stirring constantly. Once the mixture begins a slow boil remove from heat and add the butter, stir until butter melts. Carefully, pour mixture on top of the cheesecake layer.


Meringue:

3 egg whites (I told you not to discard them)
1/4 tsp. cream of tartar
6 tbsp. confectioners sugar or 1/4 cup granulated sugar

Beat the egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Spread, spoon or decoratively apply the meringue on top of the lemon filling.

Bake for 12-15 minutes or until meringue is golden brown.

Cool on wire rack for 30 minutes, transfer to refrigerator and cool pie until completely set.

Whew!!! Even typing this recipe is hard work. But let me tell you it is worth the effort, I really liked the results.


-DIVA