Lemon meringue pie


1 cup white sugar

° 2 tablespoons of all-purpose flour

3 tablespoons of cornstarch

° 1/4 teaspoon salt

1 1/2 cups of water

° 2 lemons, juice and grater

2 tablespoons of butter

° 4 beaten egg yolks

1° (9-inch) baked pie crust

4 ° egg whites

6 tablespoons of white sugar


Preheat oven 350 degrees

To making lemon filling: In saucepan, whisk together 1 cup sugar, flour, cornstarch, also salt. Stirring in the water, lemon juice, and lemon peel. Cooking over medium heat, stirring constantly, until the mixture comes to a boil. My heart is butter. Placing egg yolks in bowl also gradually whisk into 1/2 cup of the hot sugar mixture. Mix the beaten egg yolks back into the remaining sugar mixture. Bring the mixture to a boil and continue to cook, stirring constantly, until it becomes thick. Remove it from the heat. Pour the filling into the baked pastry crust.

To make the meringue: In a large glass or metal bowl, beat the egg whites until foamy. Gradually adding sugar also continue to whisk until stiff peaks form. Spreading the meringue over the pie, sealing the edges of the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden.


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