This lemon meringue pie recipe is a classic and so delicious !!
It has a short shelf life so keep that in mind.
If you don’t want to make the crust you can buy one frozen and follow the blind baking instructions or use custard cups and assemble into them. Also, you can use a cooking pudding from a box and follow the instructions on the box.
Here are three steps to making it from scratch.
Crust;
Preheat the oven 400.
Make my perfect pie crust recipe, but you’ll need to blind bake it.
Roll out a crust size to fit 8-9 inch pie plate. Pinch the edge to make it decorative . Chill the crust for at least 30-40 minutes.
Line the pie plate with parchment paper cut to cover the plate and up the sides. Fill it to weigh it down with 1LB -2LBS dry beans like kidney beans.
Bake for 15-20 minutes. Remove the beans and parchment and place back into the oven for another 10-15 minutes or until it’s golden. Let it cool down. When completely cool you can use it or wrap it in plastic wrap and store it for up to 3 days at room temperature.
Lemon filling;
1 cup sugar, 2 tbsp all-purpose flour, 2 tbsp cornstarch, 1/4 tsp salt, 1-1/2 cups water, 4 large egg yolks, 2 tbsp unsalted butter, 1/2 cup fresh lemon juice, 1 tbsp lemon zest.
Whisk sugar, cornstarch, and salt in a saucepan, then stir in water and cook over medium heat until thickened, stirring constantly.
Slowly add a small amount of the hot mixture to the beaten egg yolks to raise their temperature without scrambling, then return the yolk mixture to the saucepan.
Cook for an additional 1–2 minutes, then remove from heat and stir in butter, lemon juice, and lemon zest.
Mixture should be bubbling and thick.
Pour while hot into the blind baked pie crust.
Meringue;
In a clean bowl and at room temperature mix 4 egg whites , 1/2 tsp cream of tartar, 7 tbsp sugar and whip until stiff with glossy peaks.
Spread to the edge of the lemon filling covering it.
bake at 350 for 10 minutes or until the meringue has some light browning.
Chill for 3-4 hours to setup.