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Lemon Meringue Pie

Brayden's picture
Ingredients
  Cornstarch 1⁄4 Cup (4 tbs)
  Flour 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Egg yolks 4 , slightly beaten
  Lemon juice 1⁄2 Cup (8 tbs)
  Lemon peel 1 Tablespoon, grated
  Butter 1 Tablespoon
  Baked pie shell 9 Inch
  Egg whites 4
  Cream of tartar 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat oven to 400F.

MAKING
To Make Lemon Filling:
2. In a medium saucepan, combine cornstarch, flour, sugar and salt mixing well.
3. Gradually add 2 cups water, stirring until smooth.
4. Over medium heat, bring to boiling, stirring occasionally and boil for 1 minute.
5. Remove from heat and quickly stir some of hot mixture into egg yolks.
6. Return to hot mixture and stir to blend.
7. Return to heat and cook over low heat for 5 minutes stirring occasionally.
8. Remove from heat and stir in lemon juice, lemon peel and butter.
9. Pour into pie shell.
To Make Meringue:
10. In medium bowl with mixer at medium speed beat egg whites with cream of tartar until frothy.
11. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition.
12. Beat at high speed until stiff peaks form when beater is slowly raised.
13. Spread over lemon filling, carefully sealing to edge of the crust and swirling top decoratively.
14. Bake in the preheated oven for about 7 to 9 minutes until the meringue is golden-brown.
15. Let the pie cool completely on wire rack —2-1/2 to 3 hours.

SERVING
16. Serve the pie with garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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