Lemon Meringue Pie

A classic Lemon Meringue Pie is sure to be a hit at any gathering. The best blend of sweet and sour!

Photo by frances n.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/2

    cups granulated sugar

  • 3

    tablespoons cornstarch

  • 3

    tablespoons all-purpose flour

  • Dash salt

  • 1 1/2

    cups hot water

  • MERINGUE:

  • 3

    egg yolks, slightly beaten

  • 2

    tablespoons butter

  • 1

    scant teaspoon grated lemon peel

  • 1/3

    cup fresh lemon juice

  • 1

    baked pie pastry, 9-inch

  • 3

    egg whites

  • 1

    teaspoon lemon juice, optional

  • 6

    tablespoons granulated sugar

Directions

In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well. Gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell. Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over the hot filling, covering completely. Bake at 350°F for 12 to 15 minutes, until golden brown. Cool pie completely before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: