Grandma's Lemon Meringue Pie

This lemon meringue pie has fresh lemon juice and lemon zest in the filling with billows of baked meringue on top for a deliciously dreamy dessert.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 298 Calories

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 4 egg whites
• 4 egg yolks, beaten
• 6 tablespoons white sugar
• 1 (9 inch) pie crust, baked
• 3 tablespoons cornstarch
• 2 lemons, juiced and zested
• 0.25 teaspoon salt
• 1.5 cups water

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to  325 degrees F (162 degrees C).

Step 4

To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.

Step 5

Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes.