Lemon Meringue Pie

Written by on in Desserts

Lemon Meringue Pie

Andre Plante
A nice, zest and lemony pie that is great in the hot summer weather
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Prep Time 30 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 8
Calories 260 kcal

Equipment

  • 1 Pot (medium)
  • 1 Stand Mixer
  • 2 Bowl (medium)
  • 1 Zester

Ingredients
  

Lemon Filling

  • 1 cup White Sugar
  • 2 tbsp Flour
  • 3 tbsp Cornstarch
  • ¼ tsp Salt
  • 1 ½ cup Water
  • 2 Lemons, juiced and zested
  • 2 tbsp Butter
  • 4 Egg Yolks, beaten
  • 1 9 inch Pie Crust

Meringue

  • 4 Egg Whites
  • ½ cup White Sugar

Instructions
 

Lemon Filling

  • Preheat oven to 325℉
  • Add White Sugar, Flour, Cornstarch, and Salt to Pot
  • Stir in Water, Lemon Juice and Lemon Zest
  • Cook over medium high heat until thick an boiling, stirring frequently
  • Stir in Butter
  • Gradually whisk in about ½ cup of mixture into the Egg Yolks
  • Mix the Egg Yolks back into mixture
  • Bring to a boil, stirring constantly until thick
  • Pour mixture into Pie Shell

Meringue

  • In Stand Mixer, mix egg whites until foamy (approx 5min)
  • Gradually add in White Sugar, and continue mixing until Stiff Peaks form (approx 10min)
  • Once Stiff Peaks, add Meringue onto the Pie, sealing the edges of the crust
  • Bake for 20-25min, until golden brown at 325℉
Keyword delicious, lemon, pie