Lemon Meringue Pie

A classic lemon meringue pie that perfectly balances sweet and tart flavors in three distinct layers. The buttery, flaky pastry crust provides a delicate foundation for the bright, sunshine-yellow lemon filling that's both intensely citrusy and silky smooth. Crowning this vibrant filling is a cloud of billowy meringue, its delicate peaks toasted to a golden brown, creating a light, marshmallowy contrast to the tangy lemon layer below. Each forkful delivers the perfect combination of crisp, creamy, and airy textures alongside the refreshing zing of fresh lemons. This showstopping dessert brings a touch of elegance to any occasion while offering the comforting nostalgia of a timeless favorite.

Ingredients

Filling:

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked

Meringue:

• 4 00egg whites
• ½ cup white sugar

Instructions

1. Preheat the oven to 325 degrees F (162 degrees C).
2. To make the lemon filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
3. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
4. 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.
5. To make the meringue topping: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
6. Spread meringue over pie filling, sealing the edges at the crust.
7. Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes.
8. Serve and enjoy!

Recipe Emilie S

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