Grandma's Lemon Meringue Pie

By cortanez

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour (almond flour)
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested (1/2 cup juice)
• 2 tablespoons butter
• 4 egg yolks, beaten, room temperature
• 1 (9 inch) pie crust, baked
• 4 egg whites, room temperature
• 7 tablespoons powdered sugar, sifted
• 1/2 teaspoon vanilla extract

Details

Preparation time 30mins
Cooking time 40mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C).

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar a tablespoon at a time, and continue to whip until stiff peaks form. Beat in vanilla. Set aside until lemon filling is done. NOTE: Be careful not to over whip. When mixture looks glossy, stop.

To Make Lemon Filling: 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 (2+ minutes). Remove from heat. Pour filling into baked pastry shell. Spread meringue over pie, sealing the edges at the crust.

NOTE: Last time, I only stirred mixture for 1 minute before pouring into shell. Consistency was too runny. Try stirring longer for thicker consistency.

Bake in preheated oven for 15 minutes, or until meringue is golden brown. Let pie sit at room temperature for 2 hours then transfer to fridge for 4 hours.