lemon meringue pie

How To Make lemon meringue pie

• 1

  Preheat oven to 350ºF. 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, scrapping the bottom with a spatula. Stir in butter.
• 2

  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.
• 3

  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 hot filling pie, sealing the edges at the crust with spatula and making peaks.
• 4

  Bake pie in preheated oven for 10 minutes, or until meringue is golden brown. Let the pie sit on a cookie rack for an hour at room temperature after baking, then 3 hours, uncovered, in the fridge to ensure everything has solidified. After 6 hours in the refrigerator, cover the pie with foil.
• 5

  Note: When you fill the pie crust with lemon filling, the crust should still be warm and when you top the pie with the meringue, the filling should still be pretty warm. This will help seal the meringue after it cools so it doesn't separate from the crust
• 6

  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=3-XPA5NHBPU
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