Homemade Lemon Meringue Pie

Indulge in the classic goodness of Homemade Lemon Meringue Pie. The buttery, flaky pie crust cradles a luscious lemon filling that strikes the perfect balance between sweet and tangy. The crowning glory is a billowy meringue topping, golden-brown and delicately sweetened. Each bite offers a symphony of textures and flavors, making this pie a timeless dessert that’s both comforting and refreshing.

Homemade Lemon Meringue Pie

Ingredients:

For the Lemon Filling:

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9-inch) pie crust, baked

For the Meringue:

• 4 egg whites
• 6 tablespoons white sugar

How to Make:

Preheat oven to 350 degrees.

For the Lemon Filling:

1. Whisk Dry Ingredients:

• In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.

1. Add Wet Ingredients:

• Stir in water, lemon juice, and lemon zest.

1. Cook and Thicken:

• Cook over medium-high heat, stirring frequently, until the mixture comes to a boil.
• Stir in butter.

1. Temper Egg Yolks:

• Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture.

1. Combine and Thicken Further:

• Whisk the egg yolk mixture back into the remaining sugar mixture.
• Bring to a boil and continue to cook while stirring constantly until thickened.

1. Remove from Heat:

• Remove from heat and pour the filling into the pre-baked pastry shell.

For the Meringue:

1. Whip Egg Whites:

• In a large glass or metal bowl, whip egg whites until foamy.

1. Add Sugar Gradually:

• Gradually add sugar while continuing to whip until stiff peaks form.

1. Spread Meringue:

• Spread the meringue over the pie, sealing the edges at the crust.

1. Bake:

• Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.

Tips:

• Ensure the egg whites are at room temperature for better meringue stability.
• Gradually add sugar to the egg whites to create a smooth and glossy meringue.
• Seal the meringue onto the pie crust to prevent shrinking during baking.
• For a decorative touch, use the back of a spoon to create peaks in the meringue before baking.
• Allow the pie to cool before slicing to set the lemon filling and meringue.
• Refrigerate any leftover pie for freshness, and enjoy chilled slices on warm days.