Classic Lemon Meringue Pie
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Classic Lemon Meringue Pie
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A wonderfully smooth and tangy lemon center that's topped with a fluffy meringue. It's a beloved classic for a reason!
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Ingredients
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 cup water
- lemon juice juice of 4 large lemons
- 1 tablespoon lemon finely grated zest
- 2 tablespoons butter
- 4 egg beaten, yolk
- 1 pie crust baked, 9 inch
- 4 egg white
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat oven to 350 degrees F.For The Filling: In a medium saucepan over medium-high heat, add 1 cup sugar, the flour, cornstarch and salt; stir to combine. Add the water, lemon juice and zest and bring to a boil, whisking frequently. Whisk in the butter.Place the egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot lemon mixture. Whisk the egg yolk-lemon mixture back into the saucepan with the rest of the hot lemon mixture. Return the mixture to a boil and continue to whisk constantly until thick. Pour the mixture into the baked pie crust.
- For The Meringue: In a large mixing bowl, beat the egg whites with an electric mixer on medium-high speed until they become foamy. Add the vanilla extract and cream of tartar, then add the sugar gradually, continuing to beat until stiff peaks form.
- Spread the meringue mixture over the pie, extending it to the edges of the crust.Bake for 10 minutes, or until the meringue is golden brown.
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