The other day, our daughter requested a Lemon Meringue Pie…
We gathered up the ingredients at our local grocery store and the pie crust came two to a package, so I thought I’d try out a Coconut Cream Pie recipe as well. Click here to see that amazing recipe!
We get home and as I was putting the groceries away…I realized that the lemons were MIA!
Son of a…
I guess the lemon pie will have to wait, so I baked up the coconut one 😊
Today I remembered to grab the lemons.
Here’s what I made:
Grandma’s Lemon Meringue Pie
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
4 egg whites
6 tablespoons white sugar
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
This is my go-to recipe whenever I bake a Lemon Meringue Pie! It’s so AMAZING!