Light And Refreshing
Easy Lemon Meringue Pie
ready in 50 min.
- 1 Pie crust baked (9-inch)
- For Lemon Filling
- 1 cup granulated sugar
- 2 Tbsps all-purpose flour
- 3 Tbsps Corn starch
- 1 pinch salt
- 1 ½ cups water
- ½ cup fresh lemon juice (from 2 - 3 lemons)
- 1 Tbsp lemon zest
- 2 Tbsps unsalted butter
- 6 large egg yolks (lightly beaten)
For Lemon Filling:
In a large nonreactive saucepan, whisk sugar, flour, cornstarch and salt together. Stir in in 1 1/2 cups water, lemon juice and lemon zest. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Stir in butter.
Whisk 1/2 cup of the hot sugar mixture into the bowl of lightly beaten eggs (this will temper the eggs yolks). Whisk the egg yolk mixture back into the saucepan with the remaining hot sugar mixture. Bring to a boil; stirring constantly, continue to cook until mixture is thick. Remove from heat. Pour lemon filling into baked pie crust.
Preheat oven to 325º F.
In a small saucepan, mix cornstarch and water together. Bring to a simmer, whisking frequently until thickened.
In a large bowl, mix cream of tartar and sugar together.
Beat egg whites until frothy; add in vanilla extract.
One tablespoon at a time, add sugar mixture into egg whites, beating continuously. Repeat the process with the cornstarch mixture, beating continuously, until stiff peaks form.
Spoon meringue evenly over the top of the lemon filling, making sure the meringue overlaps the crust slightly, so that a seal forms.
Using the back of a spoon, create peaks in the meringue. Bake until peaks are golden brown, about 15 minutes.
Cool before serving. Enjoy.