Grandma's Lemon Meringue Pie
A delightful lemon meringue pie with a zesty filling and a fluffy meringue topping.
Ingredients
- white sugar (1 cup)
- all-purpose flour (2 tablespoons)
- cornstarch (3 tablespoons)
- salt (0.25 teaspoon)
- water (1.5 cups)
- lemons, juiced and zested (2 )
- butter (2 tablespoons)
- egg yolks, beaten (4 )
- pie crust, baked (1 (9 inch))
- egg whites (4 )
- white sugar (0.5 cup)
Instructions
- Gather all ingredients and preheat the oven to 325 degrees F (162 degrees C).
- To make the lemon filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; 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 the meringue topping: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
- Spread meringue over pie filling, sealing the edges at the crust.
- Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes.
- Serve and enjoy!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 298
- fat: 10 g
- sats: 4 g
- carbs: 50 g
- fibre: 2 g
- protein: 4 g
- salt: 0 g