Classic lemon meringue pie with a sweet and tart lemon filling that is thickened with cornstarch, flour, and egg yolks.
Ingredients:
Filling:
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
1 (9-inch) pie crust, baked
Meringue:
4 egg whites
6 Tablespoons white sugar
Directions:
1. Preheat oven to 350°F.
2. To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Turn off heat.
3. 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.
4. To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.
5. Bake in preheated oven until meringue is golden brown, about 10 minutes. Cool completely before covering with plastic and storing in the refrigerator.
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