Lemon Meringue Pie

The Recipe

Courtesy of: allrecipes.com

1 cup white sugar
2 tbsp all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
1.5 cups water
2 lemons, juiced and zested
2 tbsp butter
4 egg yolks, beaten
1 pie crust, baked (see the Cherry Pie recipe posted August 15, 2013 for a pie crust recipe)
4 egg whites
6 tbsp white sugar

Preheat oven to 350 degrees. 

To make lemon filling, whisk together 1 cup sugar, flour, corn starch, and salt 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. 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.

Pour filling into baked pastry shell.

To make the meringue, whip egg whites in a large glass or metal bowl, 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.

Review

Do we really need to review this? I think it's obvious that lemon meringue pie is amazing, and this homemade version is no exception! This pie actually got better the longer it sat in the fridge, which wasn't very long! So with the summer months coming up, try a cool slice of this amazing pie!