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This zingy lemon meringue pie sits in a crunchy and fluffy homemade buttercream crust and features a light mound of Italian meringue-like on top that makes it easy to prepare yet so special!

This pie is a lemon lover’s dream ! I liked this recipe with a homemade buttercream crust but you can make crushed biscuits or a walnut crust if desired. The contrast between the crunchy buttery crust and the soft, gentle filling is wonderful. If you don’t like meringue, you can always have a generous amount of whipped cream instead!

* Ingredients:

° 1 cup white sugar

° 2 tablespoons all-purpose flour

° 3 tablespoons cornstarch

° 1/4 teaspoon salt

° 1 1/2 cups water

° 2 lemons, squeezed and grated

° 2 tablespoons butter

° 4 egg yolks, scrambled

° 1 (9-inch) pie crust, baked

° 4 egg whites

° 6 tablespoons white sugar

* Instructions:

Preheaat oven 350 degr

To make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Add water, lemon juice and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Stir in butter. Place the egg yolks in a small bowl and gradually beat in ½ cup of the hot sugar mixture. Beat egg yolk blend again with the rest of sugar blend . Bring mixture to a boil and keep to cook, stirring constantly, until thickened. Remove from heat. Cast filling into baked pastry crust.

To making  meringue: In a glass or metal bowl, whisk egg whites until foamy. Bit by bit adding sugar & continue to whisk TO stiff peaks form. Spreading  meringue on pie, to seal edges at crust.

Baking in preheated oven for 10 minutes, OR until meringue is golden brown.

Enjoy !


By uvu44

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