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Lemon Meringue Pie

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For the past couple of months I’ve been trying to make the perfect lemon meringue pie.

I’ve tried a different recipe a couple times that just turned out soupy. 

Wow! I was surprised at how easy it is to make this lemon meringue pie!!

I worked up some serious arm cramp from beating the filling. 

This was delicious and will certainly be making this again. 

Servings: 8

Time:

Preparation     20 minutes

Cooking           25 minutes

Total                45 minutes

What do you need to make Lemon Meringue Pie 

Homemade or frozen pie crust, baked and cooled 

Filling:

3 egg yolks 

1 ½ cups sugar 

⅓ + 1 tablespoon cornstarch 

1 ½ cup water 

3 tablespoons butter 

2 teaspoons lemon zest 

½ cup lemon juice 

Meringue:

3 egg whites 

¼ teaspoon cream of tartar 

6 tablespoons sugar 

½ teaspoon vanilla 

How to make Lemon Meringue Pie

FIRST STEP:

In a bowl beat egg yolks with a fork and set aside 

In a saucepan combine sugar and cornstarch then gradually whisk in water

a)

b)

c)

d)

SECOND STEP:

Bring to a boil over medium heat stirring constantly and cook 1 minute 

Immediately whisk ½ the mixture into the egg yolks and then put everything back in the saucepan

THIRD STEP:

Return to a boil, cook 2 minutes then whisk in butter, lemon zest, lemon juice

Remove from heat and cover to keep warm

a)

b)

FOURTH STEP:

To prepare the meringue beat egg whites until frothy then beat in the sugar 1 tablespoon at a time until fully dissolved 

Beat in vanilla

FIFTH STEP:

Pour filling into the pie shell

Spread meringue evenly across the filling and all the way out to the crust

a)

b)

c)

SIXTH STEP:

Bake at 350 degrees for 20-25 minutes

a)

b)

SEVENTH STEP:

Cool 1 hour at room temperature then place in the refrigerator for 4 hours to fully set

a)

b)

YAY!

Slice, serve, enjoy!

YUM!

Lemon Meringue Pie

Lemon Meringue Pie

Yield: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

  • Homemade or frozen pie crust, baked and cooled 
  • Filling:
  • 3 egg yolks 
  • 1 ½ cups sugar 
  • ⅓ + 1 tablespoon cornstarch 
  • 1 ½ cup water 
  • 3 tablespoons butter 
  • 2 teaspoons lemon zest 
  • ½ cup lemon juice 
  • Meringue:
  • 3 egg whites 
  • ¼ teaspoon cream of tartar 
  • 6 tablespoons sugar 
  • ½ teaspoon vanilla

Instructions

FIRST STEP:

In a bowl beat egg yolks with a fork and set aside 

In a saucepan combine sugar and cornstarch then gradually whisk in water

SECOND STEP:

Bring to a boil over medium heat stirring constantly and cook 1 minute 

Immediately whisk ½ the mixture into the egg yolks and then put everything back in the saucepan

THIRD STEP:

Return to a boil, cook 2 minutes then whisk in butter, lemon zest, lemon juice

Remove from heat and cover to keep warm

FOURTH STEP:

To prepare the meringue beat egg whites until frothy then beat in the sugar 1 tablespoon at a time until fully dissolved 

Beat in vanilla

FIFTH STEP:

Pour filling into the pie shell 

Spread meringue evenly across the filling and all the way out to the crust

SIXTH STEP:

Bake at 350 degrees for 20-25 minutes

SEVENTH STEP:

Cool 1 hour at room tempurature then place in the refrigerator for 4 hours to fully set 

Slice, serve, enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 380Total Fat 14gCarbohydrates 62gSugar 42gProtein 4g

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