Lemon Meringue Pie Written By: Shantel Whitford Prep Time: 15 minutes Cook Time: 25 minutes Print Recipe Ingredients 1 cup sugar 2 Tbsp flour 3 Tbsps cornstarch 1/4 tsp salt 1 1/2 cups water 2 lemons, juiced & zested (make sure to keep the seeds out) 2 Tbsp butter 4 large egg yolks, beaten 1 9" pie crust 4 large egg whites 6 Tbsp sugar Instructions To make lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into the 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. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown. These are so fun to make and are always a show stopper. It may take some practice, but once you get it down, this pie will be a favorite anywhere you take it! This is a delicious and refreshing summer pie!
