This is a classic lemon meringue pie, made with fresh lemon juice and a fluffy meringue topping.
Use a homemade or purchased pie shell for this pie. The pie shell is baked and cooled before the filling is added.
- 1 9-inch baked pie pastry
- 1 1/2 cups sugar (granulated)
- 3 tablespoons cornstarch
- 3 tablespoons flour (all-purpose)
- 1 dash salt
- 1 1/2 cups water (hot)
- 3 egg yolks (slightly beaten)
- 2 tablespoons butter
- 1 scant teaspoon lemon peel (grated)
- 1/3 cup fresh lemon juice
- 3 egg whites
- Optional: 1 teaspoon lemon juice
- 6 tablespoons sugar (granulated)
- Bake the pie shell. Set on a rack to cool.
- In a medium saucepan, combine 1 1/2 cups of granulated sugar, the cornstarch, flour, and salt; whisk to blend thoroughly. Gradually stir in the hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes.
- Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, and then return the egg mixture to the saucepan. Bring back to a gentle boil, stirring constantly. Reduce the heat to low. Cook, stirring constantly for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. If you notice any lumps, strain the filling through a fine-mesh sieve. Pour into the baked cooled pie shell.
- Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons of granulated sugar, beating until stiff peaks are formed and the sugar has dissolved. Spread meringue over the hot filling, covering completely.
- Bake at 350 F for 12 to 15 minutes, until golden brown.
- Cool pie completely before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|