Lemon meringue pie is one of the best summer desserts to sit down and have a big slice of after a long day out in the sun. It combines that sour-sweet lemony flavor with the crunch of meringue which makes for a flavor explosion. You will find it very difficult to only have one slice of this scrumptious pie and it is incredibly easy to make. You can’t go wrong with bringing a pie like this to a barbecue or summer potluck either.
1 Cup of White Sugar
2 Tablespoons of All-Purpose Flour
3 Tablespoons of Cornstarch
¼ Teaspoon of Salt
1 ½ Cups of Water
2 Tablespoons of Butter
4 Egg Yolks
1 Pie Crust, prebaked
4 Egg Whites
6 Tablespoons of White Sugar
The first thing you will want to do is bake your pie crust and then juice the two lemons and zest the rinds. Once that is complete, you can leave the oven preheated to 350 degrees Fahrenheit and begin preparing the lemon filling. For the filling, you will need a saucepan that is about medium-sized to combine your filling in. Pour in the 1 cup of white sugar, flour, cornstarch, and salt. Then use a whisk to combine it all together. Now, you must add the water, lemon juice, and lemon zest. Once more, stir it all together until it is well combined. Turn the burner on to the medium setting and let the mixture warm up, stirring every few seconds until everything is boiling. Once it has started boiling, add the butter and stir it all together.
Before the filling is complete, you will need to whisk the egg yolks with a ½ cup of the hot filling in a separate bowl. Once this step is complete, you can pour the egg and sugar mixture into the saucepan. Make sure the mixture starts to boil again and it should begin to thicken. Once it has thickened after continuous stirring it is ready to be placed into the baked pie shell.
The final step is the meringue. Use a glass bowl to mix it together. The egg whites need to be whipped until they appear to be foamy, at this point you can add the six tablespoons of sugar. The sugar will cause the meringue to thicken and form peaks, once it has done this you know it is finished and ready to be laid across the top of the lemon filling. Place the pie in the oven and let it bake for about 10 minutes. When the meringue top turns a light brown you will know it is finished and ready to be eaten.