Lemon Meringue Pie (Print Version)
Ingredients:
01 -
Cornstarch: 3 tbsp, helps thicken the filling.
02 -
Granulated sugar: 1 cup, for sweetness in the filling.
03 -
Flour: 2 tbsp, adds stability to the lemon filling.
04 -
Water: 1½ cups, as a base for the lemon mixture.
05 -
Lemon juice and zest: from 2 lemons, for a tangy, fresh flavor.
06 -
Butter: 2 tbsp, adds richness to the filling.
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Egg yolks: 4, reserved for a creamy filling (whites saved for meringue).
08 -
Baked 9-inch pie crust: 1, as the base for the pie.
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Sugar for meringue: 5½ tbsp, to sweeten and stabilize.
10 -
Egg whites: 4 large, for fluffy meringue topping.
11 -
Cream of tartar: ¼ tsp, helps stabilize the meringue.
Instructions:
01 -
In a medium saucepan, combine cornstarch, sugar, flour, water, lemon juice, and zest. Stir continuously over medium heat until the mixture thickens. Remove from heat and whisk in butter and egg yolks until smooth. Pour the lemon filling into the pre-baked pie crust and set aside to chill.
02 -
In a mixing bowl, beat egg whites until soft peaks form. Gradually add the sugar and cream of tartar, beating until stiff peaks are achieved.
03 -
Spread the meringue over the chilled lemon filling, ensuring it reaches the edges to seal. Place under the broiler on low and broil until the meringue is golden brown, watching carefully to avoid burning. Let the pie cool before serving, or enjoy it warm for a comforting dessert.
Notes:
01 -
This Lemon Meringue Pie is a classic dessert with a fresh, tangy lemon filling and a light, airy meringue topping. Ideal for gatherings or a weekend treat, it's as beautiful as it is delicious.