A delicious dessert for the summer! Lemon Meringue Pie features a creamy custard bursting with sunny lemon flavor that will have you beaming. With a layer of crispy yet fluffy meringue on top, Lemon Meringue Pie looks as impressive as it tastes! Balancing tardiness and sweetness on a buttery crust, this impressive-looking dessert is ready in just 40 minutes!
IngredientsFor the crust: • 1 pie crust, 9 inches For the lemon custard: • 1 cup white sugar • 2 tablespoons all-purpose flour • 3 tablespoons cornstarch • 1/4 teaspoon salt • 1 1/2 cups water • 2 lemons, juiced and zested • 2 tablespoons butter • 4 egg yolks, beaten For the meringue: • 4 egg whites • 6 tablespoons white sugar
Bake the pie crust according to package directions. Set aside.
Preheat the oven to 350 degrees F.
Whisk the 1 cup of the sugar, flour, cornstarch, and salt together in a saucepan.
Add the water, lemon juice, and lemon zest.
Stir vigorously over medium-high heat until the contents begin to boil.
Add the butter and stir.
Place the egg yolks in a small mixing bowl and slowly add 1/2 cup of the hot mixture from the saucepan, whisking quickly as you do so to temper the eggs
Whisk the egg yolk mixture into the original hot sugar mixture on the stove-top.
Bring the contents to a boil and continue to whisk until thickened.
Remove the contents from the heat and pour them into the baked pie crust shell.
Beat the egg whites with a hand mixer in a glass bowl until they begin to foam.
Gradually add the remaining 6 tablespoons of the sugar and keep beating with your hand mixer until stiff peaks form.
Evenly spread the meringue over the lemon custard from the center of the pie all the way to the crust.
Bake until the white meringue turns a golden color, about 10 minutes.
Serve after allowing it to cool.