Lemon Meringue Pie

I love lemon meringue pie. This year I decided to make lemon meringue pie for pi day (a little late on this post, I know) and it was a big hit with my fiance. It's super easy and you really can't go wrong with something adapted from a 1970s Better Homes and Gardens cookbook. They do certain things well, and pie is definitely one of them. 

  • 1 cup sugar
  • 2 T flour
  • 3 T cornstarch
  • ¼ tsp salt
  • 1 ½ c water
  • 2 lemons, juiced and zested
  • 2 T butter
  • 4 eggs, separated
  • 1 9 inch pie crust
  • 6 T white sugar

  1. Pre-bake pie crust for 10 minutes at 400 degrees
  2. Mix sugar, flour, cornstarch and salt together. Add lemon juice, zest and water.
  3. Bring to boil and temper beaten egg yolks with the . Add eggs and butter to the juice mixture and stir until thickened.
  4. Pour curd into pie crust.
  5. Beat egg whites until foamy. Add 6 Tbsp white sugar and beat until stiff peaks form.
  6. Pour meringue over the top, making sure to seal the edges and prevent weeping.
  7. Bake for 10 minutes at 350 until lightly browned.
  8. Cool completely before serving.