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One of my favorite home made pies of all time! Who doesn’t love lemon meringue pie? I have one in the refrigerator right now 🙂
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 medium lemons juiced and zested
2 tablespoons butter
4 large egg yolks beaten
1 9 inch pie crust baked
4 large egg whites
6 tablespoons white sugar
For the Filling:
In a sauce pot, mix 1 cup sugar, flour, cornstarch, and salt. Add and mix water, lemon juice and lemon zest. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Stir in butter.
In a separate bowl, place egg yolks and gradually whisk in 1/2 cup portion of hot sugar mixture. Then pour egg yolk mixture back into remaining sugar mixture sauce pot. Let it boil and continue stirring until it becomes thick.
Turn off heat. Pour filling into baked pastry shell.
For the Meringue:
In a large mixing bowl, beat egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form.
Transfer the meringue in a large pipe bag with any of your icing tip and pipe on top of the meringue pie. Sealing all space and the edges at the crust.
Bake in preheated oven at 350 degrees F. for 10 minutes, or until meringue is lightly golden brown on top.
Serve and enjoy!