Lemon Meringue Pie

Written by on in Desserts, Pies

Talk about lemony goodness, this pie has it. A tart filling, laced with just the right amount of sweetness, in a classic crust, topped with a generous amount of meringue, toasted to a golden perfection.

Lemon Meringue Pie
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Lemon Meringue Pie

Recipe by Diane BeckerCourse: Desserts, Pies
Servings

8

servings

Ingredients

  • 1-9inch piecrust, baked and cooled

  • ~~~~~~~~~~~~~~

  • 1 cup sugar

  • 2 Tablespoons flour

  • 3 Tablespoons corn starch

  • ¼ teaspoon salt

  • 1½ cups water

  • ½ cup freshly squeezed lemon juice (2-3 lemons)

  • Zest from 2 lemons

  • 2 Tablespoons butter

  • 4 egg yolks, beaten

  • 4 egg whites,

  • 6 Tablespoons sugar

Directions

  • Prepare your favorite classic 9 inch pie crust, bake it and let cool
  • Preheat oven to 350 degrees.
  • In a saucepan, whisk together 1 cup sugar with the flour, cornstarch and salt.
  • Add the water and lemon juice and cook over medium heat until it just starts to boil
  • Add the zest and butter and stir until mixed.
  • Take a big scoop of the hot lemon mixture and mix it with the beaten egg yolks, whisking constantly so the eggs don’t cook.
  • Add that mixture back to the pan with the lemon mixture and boil, stirring constantly, until the mixture thickens.
  • Remove from stove and pour into the baked pie crust.
  • Whisk the egg whites with 6 Tablespoons of sugar until stiff peaks form.
  • 10. Pile the meringue on top of the lemon, making sure it gets to the ends of the crust.
  • 11.Bake in a 350 degree oven for 10 minutes, or until the meringue is a nice, golden brown.
  • 12. Cool completely and then refrigerate for several hours before serving.
  • NOTE***Do not eat this pie warm…it will be runny. It has to “set” just like pudding.

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