Lisa’s Lemon Meringue Pie

Lisa’s Lemon Meringue Pie

Sorry, I didn’t get a really good pic, good thing I took one, I sent it to a friend just to bug her LMAO. This is so easy and sooo yummy. I used an already made graham cracker crust I had that I needed to use up. It was pretty good in that. I usually use my own pie crust from scratch you can do either or 🙂This is all from scratch no box at all 🙂

What you need
1 cup sugar
2 tbs flour
3 tbs cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbs butter
4 egg yolks, beaten
4 eggs whites
6 tbs sugar
1- 9-inch pie crust baked

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

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Lisa Walker

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