Lemon Meringue Pie Recipe

I have a dear friend who had “naked lemons” lying around as she’s prepping for her yearly limoncello event..  (Meaning she had “skinned” the lemons and had the naked ones for me to use! )  So, lemon meringue pie was on my list to make..  I squeezed all of them and wow the juice made great pies!

Lemon Meringue Pie Recipe

Ingredients

  • 1 cup white sugar
  • 2 Tbs flour
  • 3 Tbs cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 3 lemons, juiced and zested
  • 2 Tbs unsalted butter
  • 5 egg yolks, beaten (whites reserved and set aside at room temperature)
  • 1 9" pie crust, baked
  • 5 egg whites
  • 6 Tbs white sugar

Instructions

  1. Preheat oven to 350
  2. In medium pan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium high heat, stirring frequently, until it comes to a boil. Stir in butter. Temper egg yolks with 1/2 cup of hot sugar mixture, whisk back into pot Whisk constantly until it thickens. Remove from heat, pour into baked pie shell.
  3. In large mixing bowl, place egg whites and whip until foamy. (I use a large stand mixer.) After foamy, slowly add 1 Tbs of sugar at a time and whip until stiff peaks form. Spread meringue over warm pie, ensuring that the meringue is all the way to the edges.
  4. Bake for 10 minutes or until meringue is golden brown.
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As always – enjoy!

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