Grandma's Lemon Meringue Pie
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
- Serves: 1 person
- 1cup white sugar
- 2tablespoons all-purpose flour
- 3tablespoons cornstarch
- ¼teaspoon salt
- 1½ cups water
- 2lemons, juiced and zested
- 2tablespoons butter
- 4egg yolks, beaten
- 1(9 inch) pie crust, baked
- 4egg whites
- 6tablespoons white sugar
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2To 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 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.
Step 3To 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.
Step 4Bake in preheated oven for 10 minutes, or until meringue is golden brown.