lemon meringue slab pie

How To Make lemon meringue slab pie

• 
  Step 1
  Preheat oven to 450 degrees. Get out a sheet pan (15x10x10) and set it aside. Remove pie crusts from their pouches and unroll them onto a lightly floured surface, stacking the rolls on top of each. Roll to a 17x12" rectangle. Fit into the pan you set aside. Fold extra crust under and slightly onto the top edges.
• 
  Step 2
  "Pinch" around the crust. Poke holes with a fork on the sides and bottom. Sprinkle edges with the 2 tsp granulated sugar.
• 
  Step 3
  Bake for 7-10 minutes, depending on the oven until lightly golden. Remove from oven and cool completely.
• 
  Step 4
  Reduce oven temp to 325 F. In a small bowl, beat the 5 egg yolks with a whisk. Set by the pan.
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  Step 5
  Then in a large saucepot, mix the 2 1/2 cups of sugar, corn starch, and salt. Stir in water, lemon zest, and lemon juice until smooth. Cook over medium-high, stirring constantly. Heat to boiling; boil 1 minute and stir until bubbly and thickened. Remove from heat and gradually beat in the yolk. Mix with a whisk into the hot mix. Cook over medium heat, stirring constantly until it gently boils. Cook 2 minutes longer and keep stirring. Should be very smooth. If not, quickly run through a strainer.
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  Step 6
  Then stir in butter. Keep warm.
• 
  Step 7
  Prepare the meringue. Beat the 6 egg whites. Then add the vanilla extract and cream of tartar. Mix on medium speed for about 1 minute or until soft peaks form. Gradually add the 3/4 cup of sugar, a tablespoon at a time, beating on high speed for about 5 minutes or until glossy peaks form and sugar is dissolved.
• 
  Step 8
  Pour hot lemon filling you set aside into the baked pie shell and immediately drop spoonfuls of the meringue onto the hot lemon filling. Spread over the top completely as well as to the edges to seal the meringue and prevent shrinkage.
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  Step 9
  Bake 20-25 minutes (depending on oven) until meringue is lightly golden brown. If desired, temp to 160 degrees. Cool on a rack for 1 hr and then refrigerate for 3-4 hrs or until filling is set. Keep refrigerated.
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