Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

Lemon Meringue Pie

  • 3 cups water
  • 1- 1/2 cups sugar
  • 4 T. cornstarch
  • 4 T. flour
  • 1/2 tsp. salt
  • 4 egg yolks, lightly beaten
  • 1/3 cup + 1 T. lemon juice
  • 1 pre-baked pie shell

Preparation -
Pour 3 cups water into a medium saucepan. Stir in the sugar, cornstarch, flour and salt. Bring to a boil, stirring constantly over medium high heat. Reduce heat and cook on low for a few more minutes or until the mixture thickens. Add the lightly beaten egg yolks. Stir and cook for 2 more minutes. Stir in the lemon juice. Pour the mixture into the prebaked pie shell.

Meringue Topping

  • 4 egg whites
  • 1/2 cup sugar

Preparation -
Beat the egg whites until very stiff. Gently fold in the sugar. Spoon the meringue on top of lemon filling, covering the entire surface. Bake in a preheated oven at 325º for 15 minutes or until the peaks on the meringue topping are very lightly browned. Cool at room temperature for about 1 hour, then refrigerate for at least 2 to 3 hours before serving.

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