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. Yummy!
Lemon Meringue Pie Recipe
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. It will take around 10-15 minutes. Remember over beating will make it watery in the bottom. So you need to stop beating when the meringue becomes unmovable when you invert your bowl.
Transfer the meringue in the crust. You can just put it on top freestyle, and just lift or gather a random tip of the meringue. (If you have an icing pipe, you can pipe it on top too for a more aesthetic look of the pie).
Bake in preheated oven at 350°F. for 10 minutes, or until meringue is lightly golden brown on top and crisp. Serve and enjoy!