About
A delicious dessert for the summer! Lemon Meringue Pie features a creamy custard bursting with sunny lemon flavor that will have you beaming. With a layer of crispy yet fluffy meringue on top, Lemon Meringue Pie looks as impressive as it tastes! Balancing tardiness and sweetness on a buttery crust, this impressive-looking dessert is ready in just 40 minutes!
Ingredients
- For the pie:
- 1 (9-inch) refrigerated pie crust
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, zested and juiced
- 2 tablespoons butter
- 4 egg yolks, beaten
- For the meringue:
- 4 egg whites
- 6 tablespoons white sugar
Directions
Step 1 -Bake the pie crust according to package directions. Set it aside.
Step 2 -Preheat the oven to 350 degrees F.
Step 3 -Whisk the 1 cup of the sugar, the flour, the cornstarch, and the salt together in a saucepan.
Step 4 -Add the water, the lemon zest, and the lemon juice.
Step 5 -Stir vigorously over medium-high heat until it begins to boil.
Step 6 -Add the butter and stir.
Step 7 -Place the egg yolks in a small mixing bowl and slowly add 1/2 cup of the hot mixture from the saucepan, whisking quickly as you do so to temper the eggs
Step 8 -Whisk the egg yolk mixture into the original hot sugar mixture on the stovetop.
Step 9 -Bring it to a boil and continue to whisk until thickened.
Step 10 -Remove it from the heat and pour into the baked pie crust shell.
Step 11 -Beat the egg whites with a hand mixer in a glass bowl until they begin to foam.
Step 12 -Gradually add the remaining 6 tablespoons of the sugar and keep beating until stiff peaks form.
Step 13 -Evenly spread the meringue over the lemon custard from the center of the pie all the way to the crust.
Step 14 -Bake until the meringue turns a golden color, about 10 minutes.
Step 15 -Allow the pie to cool on a wire rack, about 10-15 minutes.
Step 16 -Slice and serve.
