LEMON MERINGUE PIE

Ingredients

For the Pie:

1

9-inch pie crust, baked (either buy a frozen pie crust already in an aluminum tin, or buy frozen pie crust that needs to be defroster/rolled out/placed in a pie plate)

For the Pie Filling:

1

cup granulated sugar

2

tbsp all-purpose flour

3

tbsp cornstarch

¼

tsp Kosher salt

For the Meringue:

4

egg whites

6

tbsp white sugar

¼

tsp cream of tartar

cups water

2

lemons, juiced and zested

2

tbsp butter

4

egg yolks

Directions

Step 1:

Preheat oven to 350

Step 2:

Bake the pie crust according to package instructions.

Step 3:

For the lemon filling, whisk together 1 cup of sugar, flour, cornstarch, and salt in a medium saucepan. Over medium-high heat, whisk in water, lemon juice, and lemon zest. Stir frequently until mixture comes to a boil. Stir in butter. Place beaten egg yolks in a medium bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisk the egg yolk mixture back into the rest of the sugar mixture. Bring to a boil and continue to cook and stir constantly until it thickens. Remove from heat and pour the filling into a baked pastry shell.

Step 4:

For the meringue, in a large glass or metal bowl, whip egg whites until foamy with a hand mixer. Add cream of tartar and sugar gradually and continue to whip until stiff peaks form. Spread meringue over pie.

Step 5:

Bake in preheated oven for 15-20 minutes, or until meringue is golden.

Step 6:

Sit for an hour at room temperature, then 3 hours in the refrigerator before consuming.