My Go-To Lemon Meringue Pie
My Go-To Lemon Meringue Pie recipe
Yield
12 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| ¼ | cup |
lemon juice
fresh |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
butter
|
|
| 1 ¼ | cups |
water
boiling |
|
| 1 |
pie shell (9 inch)
|
|
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
separated |
|
| 59 | ml |
lemon juice
fresh |
|
| 15 | ml |
lemon zest
grated |
|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
butter
|
|
| 296 | ml |
water
boiling |
|
| 1 | each |
pie shell (9 inch)
|
|
| 45 | ml |
sugar
|
|
Directions
In a heavy saucepan, beat egg yolks with lemon juice and zest. Place under low heat.
Beat in flour, 1 cup sugar, and butter. Add boiling water, cook and stir until mixture thickens. Pour into prepared pie crust.
Beat egg whites until stiff, but not dry. Gradually add 3 tablespoons sugar. Spread over filling. Bake at 450℉ (230℃) F until meringue is browned.
