One of my favorite home made pies of all time! Who doesn’t love lemon meringue pie?
Check out more awesome -> RECIPES
Homemade Lemon Meringue Pie
Ingredients
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 medium lemons juiced and zested
- 2 tablespoons butter
- 4 large egg yolks beaten
- 1 9 inch pie crust baked
- 4 large egg whites
- 6 tablespoons white sugar
Instructions
Filling
- Preheat oven to 350 degrees
- 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.
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.
Notes
click here to print - https://www.vidarecipes.com/recipe/homemade-lemon-meringue-pie/print/
Tried this recipe?Let us know how it was!
Karen Sharp says
The meringue is baked for 10 minutes. There is no raw egg, just mounds of beautiful topping.
Karen Peach says
What about that they are using raw egg whites? I thought raw eggs could cause salmonella. I tried making the meringue with a carton of pasteurized egg whites and it was awful. They just totally dissolved when I cut the pie. And they didn’t have any volume. What do people suggest now to not use raw egg whites?
Meceal LaBerge says
almost like my mother’s recipe – limit the zest or save some to scatter on the top
Sue Graham says
I am a friend of Beverly Day Jarrett and love the recipes she shares and would like to get on your mailing list. Thank you for sharing such wonderful recipes. Sue Graham