Yummmmmmm, this is a classic sweet and tart dessert with a foolproof meringue topping that won't weep!! The meringue recipe for this lemon pie is truly impressive, there’s basically no excuse not to make it !!


- White sugar: 1 cup

- All-purpose flour: 2 tablespoons 

- Cornstarch: 3 tablespoons 

- Salt: 1/4 teaspoon 

- Water: 1 1/2 cups 

- Lemons: 2 (juiced and zested)

- Butter: 2 tablespoons 

- Egg yolks: 4 (beaten)

- Pie crust: 1, about 9 inch (baked)

- Egg whites: 4 

- White sugar: 6 tablespoons


* I always set the temperature of my oven to 350 degrees before starting.

#For Lemon Filling: 

1. You're going to get a medium saucepan and whisk in together 1 cup sugar, flour, cornstarch, and salt, then stir in water, lemon juice also lemon zest. 

2. Make sure to cook over medium-high heat, stirring frequently, until mixture comes to a boil. And please stir in butter. 

3. In a small bowl, place egg yolks, then whisk in, gradually, 1/2 cup of hot sugar mixture. 

4. Whisk egg yolk mixture back into remaining sugar mixture, then bring to a boil and keep cooking, stirring constantly, until thick. 

5. Finally, remove from heat and pour filling into baked pastry shell.

#For Meringue: 

1. Start by whipping egg whites in a large glass or metal bowl until foamy. 

2. You'll want to add sugar gradually, whipping constantly, until stiff peaks form. 

3. Meringue should be spread over pie, sealing the edges at the crust at this satge.

4. Finally, bake in preheated oven until meringue is golden brown, it takes around 10 minutes.

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