Prep Time::30 mins
Cook Time::10 mins
Total Time::40 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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Filling:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
Meringue:
4 egg whites
½ cup white sugar
Directions
Gather all ingredients and preheat the oven to 325 degrees F (162 degrees C).
Dotdash Meredith Food Studios
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.
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Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
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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.
Dotdash Meredith Food Studios
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.
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Spread meringue over pie filling, sealing the edges at the crust.
Dotdash Meredith Food Studios
Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes.
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Serve and enjoy!
Dotdash Meredith Food Studios