Cool, creamy, and tangy, this simple Lemon Meringue Pie is the perfect dessert for any occasion! If you’re short on time, go all-out homemade or take a few shortcuts.
1 cup sugar (white)
2 tbsp flour (all-purpose)
3 tbsp cornstarch
1⁄4 tsp of salt
1 ½ cups water
2 zested and juiced lemons
2 tbsp butter
4 beaten egg yolks
1 pie crust (9 inch), baked
4 egg whites
6 tbsp sugar (white)
Preheat the oven to 350°F (175 degrees C).
Whisk together 1 cup sugar, flour, cornstarch, and salt in a medium saucepan. Combine the water, lemon juice, and lemon zest in a mixing bowl.
Cook, stirring regularly until the mixture comes to a boil over medium-high heat.
Add the butter and mix well. In a small dish, whisk together the egg yolks and 1/2 cup of the hot sugar mixture.
Return the egg yolk mixture to the remaining sugar mixture and whisk again. Bring to a boil, then simmer, stirring frequently, until the sauce thickens.
Remove the pan from the heat. Fill the prepared pastry shell with the filling.
To Make Meringue:
Whip egg whites in a large glass or metal dish until frothy. Add the sugar gradually and beat until stiff peaks form.
Meringue should be spread evenly across the pie and sealed around the borders of the crust.
Bake for 10 minutes, or until golden brown, in a preheated oven.
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