Lemon Meringue Pie
A nice, zest and lemony pie that is great in the hot summer weather
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℉