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 hot sugar mixture.
Whisk egg yolk mixture back into the 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.
Originally Submitted
2/20/2011
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