This lemon meringue pie is so delicious and perfect for sharing! The sweet and tart lemon filling is thickened with cornstarch, flour, and egg yolks.
Ingredients
- white sugar: 1 cup
- all-purpose flour: 2 Tbsp
- cornstarch: 3 Tbsp
- salt: 0.25 tsp
- ½ cups water: 1 piece
- lemons, juiced and zested: 2 piece
- butter: 2 Tbsp
- egg yolks: 4 piece (beaten)
- pie crust, baked: 1 piece (9 inch)
- egg whites: 4 piece
- white sugar: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (162 degrees C).
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To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
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Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.
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To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.
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Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes. Dianne
