Perfect 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

How to make it :

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.
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