What You Need-

  • 9 inch pie tin
  • 1 cup white sugar, 6 tablespoons white sugar, divided
  • 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

How To Make-

Lemon Filling:

  • Set your oven to 350 degrees F.
  • In a saucepan, mix together 1 cup sugar, flour, cornstarch, and salt. Add in water, lemon juice and lemon zest. While stirring frequently, cook over medium heat, until mixture comes to a boil. Stir in butter.
  • Place beaten egg yolks in a small bowl and slowly add in 1/2 cup of hot sugar mixture. Transfer egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook, while stirring constantly, until thick. Remove from heat and pour filling into baked pastry crust.

Meringue Topping:

  • In a large bowl, whisk egg whites until foamy. Add 6 tablespoons sugar slowly, and continue to blend until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Cook oven for 10 minutes, until meringue is golden brown.

Lemon Meringue Pie