It’s the perfect lemon meringue pie! With a delicious homemade pie crust, a tangy, creamy lemon filling, and a soft, toasted meringue filling, it’s impossible to resist.
I am writing this as the snow is falling outside and the winds are blowing around my house at 50 mph. Despite the current weather conditions, the calendar indicates that spring and Easter are on the horizon. And as someone who lives and breathes her daily schedule, that means it’s time to prepare for the change of season. Close that fireplace, put tulips in a vase, open those windows… whoa that wind! Let’s keep them closed!
Let’s welcome a new season with a fresh new pie – the pie I’ve been taunting you with for weeks! The beautiful, timeless, classic lemon meringue pie. ♥
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
Preheat oven to 350 degrees
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. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.