Classic Lemon Meringue Pie



+ fill in:

°4 egg yolks (except the whites for the meringue)

°1 1/2 cups of water

°1 1/3 cups of sugar

°1/2 cup fresh lemon juice

° 1/3 cup flour

°2 tablespoons of butter

°1 tablespoon grated lemon peel

° 1/4 teaspoon salt

°1 pre-baked pie crust (store or homemade)

+ Meringue:

°4 egg whites, room temperature

°3 tablespoons of sugar

°1/8 teaspoon of cream of tartar


Whisk the egg yolks together in a medium bowl (save the egg whites for the meringue). Set the bowl aside.

In a medium saucepan over medium heat, combine the water, sugar, flour, and salt and bring to a boil, stirring constantly.

Boil for 1 minute, then slowly add the hot mixture to the egg yolks, whisking constantly. (This relaxes the yolk and prevents it from cooking once it returns to the heat.)

Once at least half of the hot mixture has been added to the yolks, return the mixture (and remaining yolks) to the stove on low and continue whisking vigorously.

cook for another 1 minute.

Remove from heat again and add butter, lemon juice and zest. Mix well and pour into pie crust (cooled).

To make the meringue: Whisk the egg whites and cream of tartar on high speed until soft peaks form.

Slowly add the sugar and beat until stiff peaks form. 1-2 minutes.

Spread the meringue over the pie filling while it's still hot, making sure to brush it on the outer edges of the crust to seal the top.

Place in the oven and bake for 10-12 minutes, or until golden brown.

Leave it to cool completely before serving.


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