This zingy lemon meringue pie sits in a crunchy and fluffy homemade buttercream crust and features a light mound of Italian meringue-like on top that makes it easy to prepare yet so special!
This pie is a lemon lover’s dream ! I liked this recipe with a homemade buttercream crust but you can make crushed biscuits or a walnut crust if desired. The contrast between the crunchy buttery crust and the soft, gentle filling is wonderful. If you don’t like meringue, you can always have a generous amount of whipped cream instead!
° 1 cup white sugar
° 2 tablespoons all-purpose flour
° 3 tablespoons cornstarch
° 1/4 teaspoon salt
° 1 1/2 cups water
° 2 lemons, squeezed and grated
° 2 tablespoons butter
° 4 egg yolks, scrambled
° 1 (9-inch) pie crust, baked
° 4 egg whites
° 6 tablespoons white sugar
Preheaat oven 350 degr
To make the lemon filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Add water, lemon juice and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Stir in butter. Place the egg yolks in a small bowl and gradually beat in ½ cup of the hot sugar mixture. Beat egg yolk blend again with the rest of sugar blend . Bring mixture to a boil and keep to cook, stirring constantly, until thickened. Remove from heat. Cast filling into baked pastry crust.
To making meringue: In a glass or metal bowl, whisk egg whites until foamy. Bit by bit adding sugar & continue to whisk TO stiff peaks form. Spreading meringue on pie, to seal edges at crust.
Baking in preheated oven for 10 minutes, OR until meringue is golden brown.