Grandma's Lemon Meringue Pie
On a clean surface evenly spread the second half of the dough and carefully transfer it to the pan, covering the lemon filling.
Recipe Summary Grandma's Lemon Meringue Pie
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Ingredients | Shirriff Lemon Pie Filling Recipes1 cup white sugar2 tablespoons all-purpose flour3 tablespoons cornstarch¼ teaspoon salt1 ½ cups water2 lemons, juiced and zested2 tablespoons butter4 egg yolks, beaten1 (9 inch) pie crust, baked4 egg whites6 tablespoons white sugarDirectionsPreheat oven to 350 degrees F (175 degrees C).To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.Bake in preheated oven for 10 minutes, or until meringue is golden brown.Info | Shirriff Lemon Pie Filling Recipesprep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
8
Yield:
1 - 9 inch pie
TAG : Grandma's Lemon Meringue PieDessert Recipes, Pies, Custard and Cream Pie Recipes, Meringue Pie Recipes,
