1 1/2 cups water (some reviews suggested milk in place of water)
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Instructions
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling- In a medium saucepan,
whisk together 1 cup sugar, flour, cornstarch,
and salt. Stir in water, lemon juice and lemon
zest. Cook over medium-high heat, stirring
frequently, until mixture comes to a boil. Stir
in butter. 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.
To Make Meringue- In a large glass or metal
bowl, whip egg whites until foamy. Add sugar
gradually, and continue to whip until stiff
peaks form. Spread meringue over pie, sealing
the edges at the crust.
Bake in preheated oven for 10 minutes, or until
meringue is golden brown. Chill in the fridge for
4 or more hours. (reviews suggested cooling for an
hour before placing in fridge)
YUMMY!
Originally Submitted
3/16/2015
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