Whenever my mom made Lemon Meringue Pie, our home turned into a mini hunger game. You literally had to get a piece and hide it or you’d be out of luck. It’s one of my brother’s all-time favorite desserts, he would even request it as his birthday “cake”. The tart, creamy pie filling mixed with a billowing meringue is just irresistible!
My mother always made the best lemon meringue pie on the planet. It was and is my brothers favorite pie and the more lemon the better, I may just have to try this recipe to compare, it sure looks good……
Notes: 8 Serves, WW sp: 7
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 inches) pie crust, baked
4 egg whites
6 tablespoons Sugar in the Raw Organic white cane sugar
Preheat oven to 350 degrees
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 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.