Ah, lemon meringue pie, the perfect harmony of sweet and tart, crowned with a cloud of golden meringue. This recipe holds a special place in my heart, reminiscent of sunny afternoons spent at my grandma’s kitchen table.
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
In a medium saucepan, combine 1 cup sugar, flour, cornstarch, and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add lemon juice and zest, then stir in butter. Gradually whisk in egg yolks to prevent curdling. Keep stirring until the mixture comes to a boil. Remove from heat and pour into baked pie shell.
Preheat your oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until soft peaks form. Gradually add 6 tablespoons of sugar, continuing to beat until the whites form stiff peaks. Spread the meringue over the pie, sealing the edges at the crust.
Bake in the preheated oven for 10 minutes, or until the meringue is golden brown. Cool for an hour before refrigerating. Chill thoroughly before serving to ensure the filling sets properly.
Final words
Thank you for joining me in making this luscious Lemon Meringue Pie. It’s a recipe filled with nostalgia and the promise of sunny days ahead. I hope you enjoy the delightful interplay of flavors as much as I do. Don’t forget to share your pie-making adventure with us! For more delicious recipes and cooking tips, keep following our site. Happy baking!
Tags
lemon meringue pie recipe, lemon pie, meringue topping, sweet and tangy pie
