In a sea of rich chocolate and sugary sweet dessert options, lemon meringue pie stands out as a tart alternative. With its velvety smooth filling and light as air meringue, this pie is unmatched in flavor and texture. It is a staple in summer when lemons are at their peak, but can be enjoyed any time of the year as a special treat.
This recipe is very simple and calls for basic ingredients you may already have in your pantry. Prepare ahead of time to allow to cool and set before serving. This special dessert is a great treat that may not be as sweet as its counterparts, but with a mile high meringue it is sure to please!
1 c white sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 c water
2 lemons, juiced and zested
2 tbsp butter
4 egg yolks, beaten
1 pie crust, baked
4 egg whites
6 tbsp white sugar
For pie filling:
1. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
2. Stir in lemon juice, zest and water.
3. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
4. 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.
5. Remove from heat. Pour filling into baked pastry shell.
1. In a large glass or metal bowl, whisk egg whites until foamy.
2. Add sugar slowly, and continue to whisk until stiff peaks form.
3. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.