Cheryl's Lemon Meringue Pie
With only 2 egg yolks, this makes a slightly smaller lemon meringue pie.
Servings 8
Cost 5
Ingredients
Filling:
- 1 9-inch baked pastry crust
- ½ cup granulated sugar (100 grams)
- 3 ½ tablespoons flour 32 grams
- 1 ½ tablespoons cornstarch
- ⅛ teaspoon salt
- 1 ½ cups boiling water
- 2 large egg yolks whisked and sitting in a bowl next to stove
- ½ tablespoon butter
- ½ tablespoon lemon zest
- ¼ cup fresh lemon juice
Meringue
- 3 large egg whites
- ⅛ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ tsp vanilla extract
- ¼ tsp almond extract optional
Instructions
- Preheat oven to 325 degrees F. Have ready a baked 9 inch pie shell. This pie is not very deep, so you could also try using an 8-inch baked shell if you have one.
- Combine the sugar, flour, cornstarch and salt in a heavy saucepan. Have all the filling ingredients ready to go, but move on to the meringue.
- Quickly beat the egg whites until they form soft peaks, then beat in the cream of tartar and sugar and continue beating until stiff peaks form. Add vanilla and almond extracts. Set aside.
- Now back to the saucepan, turn heat to medium and whisk about half of the boiling water into the sugar mixture. Whisk until smooth and slowly add remaining water. Keep whisking until mixture begins to thicken. This should only take about 2 minutes. It will go from thickened, to gravy-like to runny mashed potato-ish. Whisk about a cup of the hot mixture into the egg yolks, then transfer all of it back into the saucepan. Continue stirring gently for about 2 minutes to thicken mixture, then stir in butter until it melts. Add lemon zest and lemon juice, stirring constantly.
- Pour hot filling into the pie shell. With a spatula, spread the meringue over the lemon filling, sealing the edges. Bake at 325 until for about 25 minutes or until very golden brown. Cool completely before serving.