Best Ever Lemon Meringue Pie Recipe
Lemon Meringue Pie is always the favorite around the holiday here!
Best Ever Lemon Meringue Pie Recipe
3 tablespoons cornstarch
1 cup sugar
2 tablespoons flour
1 1/2 cups water
2 medium sized lemons juiced and zested
2 tablespoons butter
4 eggs yolks ( separated save whites for topping)
Meringue Topping:
5 1/2 tablespoons sugar
4 large egg whites
pinch of cream of tartar
1 9 inch pie crust bake and cooled ( I use deep dish style homemade or store bought)
In a medium saucepan over medium heat add everything but the egg yolks and butter in the pan. Keep stirring until well blended and mixture starts to thicken, add the butter. Add two of the egg yolks beating into this sugar mixture until well blend, then the other two until lemony looking and thick. I then pour this into the baked pie shell and cover with wax paper place in the refrigerator until cooled completed. In a large industrial mixer using the beater whisk, set on high speed adding the egg whites. Add the tartar and sugar until stiff peaks form around 5 to 8 minutes. Pile onto the pie and bake on 420 degrees until slightly starts to brown then put the broiler on low and finish browning the top until light brown.
This is my brother Lukes favorite pie so when he visited I made it for him. We all have our favorite flavored pies. My son Chad loves apple, my son Curt loves pumpkin my brother John loves raspberry and hubby loves lemon and banana cream. I usually try to make smaller pies to please everyone. This pie is just perfect for the lemon lover!
Best Ever Lemon Meringue Pie Recipe
3 tablespoons cornstarch
1 cup sugar
2 tablespoons flour
1 1/2 cups water
2 medium sized lemons juiced and zested
2 tablespoons butter
4 eggs yolks ( separated save whites for topping)
Meringue Topping:
5 1/2 tablespoons sugar
4 large egg whites
pinch of cream of tartar
1 9 inch pie crust bake and cooled ( I use deep dish style homemade or store bought)
In a medium saucepan over medium heat add everything but the egg yolks and butter in the pan. Keep stirring until well blended and mixture starts to thicken, add the butter. Add two of the egg yolks beating into this sugar mixture until well blend, then the other two until lemony looking and thick. I then pour this into the baked pie shell and cover with wax paper place in the refrigerator until cooled completed. In a large industrial mixer using the beater whisk, set on high speed adding the egg whites. Add the tartar and sugar until stiff peaks form around 5 to 8 minutes. Pile onto the pie and bake on 420 degrees until slightly starts to brown then put the broiler on low and finish browning the top until light brown.
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