HOMEMADE LEMON MERINGUE PIE

 


This is the perfect lemon pie! With a delicious homemade pie crust, soft sour filling with lemon, and a toasted meringue layer, it's impossible to resist.

 

I am writing this while it is snowing outside and the wind is blowing around my house at 50 mph. Despite the current weather conditions, the calendar says Spring and Easter are looming on the horizon. And as someone who lives and breathes her daily plan, it means it's time to get ready for a change of seasons. Turn off that heater, put some tulips in a vase, open those windows ... what a wind! Let's keep them locked up!

 

Let's welcome a new season with a new pie - the pie I've been dealing with for weeks !! Beautiful and Timeless Classic Lemon Pie.

 

My lemon pie recipe features a warm, puffy meringue layer, a balanced filling of sweet / tart lemon, and an extra thick pie crust. I've been working on this recipe for a long time, making at least a dozen meringue pies in the past few months. Both my kitchen and my head were bursting with lemons. Whenever we had friends or relatives, I would force them to eat a lemon meringue. “Please tell me your thoughts,” she begged while barely blinking.

 

 

* What do you need :

 

° White sugar: 1 cup

 

° All-purpose flour: 2 tablespoons

 

° Cornstarch: 3 tablespoons

 

° Salt: 1/4 teaspoon

 

° Water: 1 1/2 cups

 

° Lemons: 2 (squeezed and grated)

 

° Butter: 2 tablespoons

 

° 1 egg yolk: 4 (beaten)

 

° Pie crust: 1, about 9 inches long (baked)

 

° Egg white: 4

 

° White sugar: 6 tablespoons

 

* 0F working method:

 

 

* I always set the oven temperature to 350 degrees before starting.

 

 

#For lemon filling:

 

 

1. You will get a medium sized saucepan and whisk together 1 cup of sugar, flour, cornstarch and salt, then stir in the water, lemon juice and lemon peel.

 

2. Make sure to cook on medium heat with constant stirring until the mixture comes to a boil. And  stirring in the butter.

 

3. In a small bowl, place the egg yolks, then gradually mix half a cup of the hot sugar mixture.

 

4. Whisk the egg yolk mixture again into the remaining sugar mixture, then bring to a boil and continue cooking, stirring constantly, until it becomes thick.

 

5. Finally, remove from heat and pour the filling into the baked pastry wrapper.

 

 

# For Meringue:

 

 

1. Start by beating the egg whites in a large cup or metal bowl until frothy.

 

 

2. You will want to add the sugar gradually, whisking frequently, until stiff peaks form.

 

 

3. The meringue should be spread over the pie, to close the edges of the crust at this time.

 

 

 

4. Finally, bake in a preheated oven until the meringue is golden brown, and it takes about 10 minutes.

 

Enjoy !