This lemon meringue pie is so delicious and perfect for sharing! The homemade lemon curd filling is flavored with lemon juice and zest. It's tart, smooth, and pairs perfectly with the sweet and fluffy meringue topping.
Submitted by?Emilie S
?Tested by?
Prep Time:
?
30 mins
Cook Time:
?
10 mins
Total Time:
?
40 mins
¿ªÔÆÌåÓýs:
?
8
Yield:
?
1 (9-inch) pie
Ingredients
Lemon Filling:
1?cup?white sugar
2?tablespoons?all-purpose flour
3?tablespoons?cornstarch
??teaspoon?salt
1 ??cups?water
2?medium?lemons, juiced and zested
2?tablespoons?butter
4?egg yolks, beaten
1?(9 inch)?prepared pie crust, baked
Meringue:
4?egg whites
??cup?white sugar
Directions
Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
To make the lemon filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; 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. Remove from heat; pour filling into baked pastry crust.
To make the meringue topping: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
Working quickly, spread meringue over pie filling, sealing the edges at the crust. Use the back of the spoon to create peaks on the top of the meringue if you like.
Bake pie in the preheated oven until meringue is golden brown, about 20 to 25 minutes.
