HOMEMADE LEMON MERINGUE PIE
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!
HOMEMADE LEMON MERINGUE PIE
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!
Ingredients
Method
- 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.
- Enjoy !
Tips for the Best HOMEMADE LEMON MERINGUE PIE
- Pre-heat & Prep: Always gather all ingredients before cooking homemade lemon meringue pie.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Is this deep dish or regular pie pan? Looks delicious!