Recipe Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 3/4 cup LAND O LAKES® Butter, melted
Filling
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon cream of tartar
- 1/4 teaspoon salt
- 4 large LAND O LAKES® Eggs
- 6 large LAND O LAKES® Eggs, separated, reserve egg whites
- 1 tablespoon freshly grated lemon zest
- 1 cup fresh lemon juice from 5 to 6 lemons
- 6 tablespoons LAND O LAKES® Butter, cut into 12 pieces
Meringue
- 6 reserved egg whites
- 1 teaspoon cream of tartar
- 3/4 cup sugar
Recipe Directions
- Heat oven to 350°F. Fold very long piece of aluminum foil in half lengthwise. Set in 13×9-inch baking pan, extending foil about 2 inches over edges. Line baking pan with additional foil.
- Combine 1 1/2 cups flour, 1/3 cup sugar, and 1/4 teaspoon salt in bowl. Stir in 3/4 cup melted butter until well combined. Press into prepared baking pan. Bake 20-22 minutes until crust is light golden brown.
- Meanwhile, whisk 1 1/2 cups sugar, 3 tablespoons flour, 1 tablespoon cream of tartar, and 1/4 teaspoon salt together in large saucepan. Whisk in 4 eggs and 6 egg yolks until well combined but not airy. Whisk in lemon zest and juice.
- Cook over medium-low heat, stirring constantly, 8-12 minutes or until mixture thickens and reaches 160°F. Remove from heat; stir in butter, 2 pieces at a time, allowing butter to melt before adding more. Strain filling through fine-mesh strainer set over bowl. Set bowl aside.
- Beat 6 egg whites and 1 teaspoon cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 3/4 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.
- Pour hot lemon filling into baked crust. Spread meringue over hot filling, completely sealing to edge of pan.
- Bake 18-22 minutes or until meringue reaches 160°F and is lightly browned.
- Cool 3-4 hours at room temperature. Remove from pan using foil ends for easier cutting and serving.
24 servings
