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Lemon Meringue Pie


1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, overwhelmed
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Preheat oven to 350 levels
To Make Lemon Filling: In a medium saucepan, whisk collectively 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Prepare dinner over medium-high warmth, stirring often, till combination involves a boil. Stir in butter. Place egg yolks in a small bowl and progressively whisk in 1/2 cup of sizzling sugar combination. Whisk egg yolk combination again into remaining sugar combination. Convey to a boil and proceed to cook dinner whereas stirring consistently till thick. Take away from warmth. Pour filling into baked pastry shell.
To Make Meringue: In a big glass or steel bowl, whip egg whites till foamy. Add sugar progressively, and proceed to whip till stiff peaks type. Unfold meringue over pie, sealing the sides on the crust.
Bake in preheated oven for 10 minutes, or till meringue is golden brown.

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