HOMEMADE LEMON MERINGUE PIE
I haven’t come across a single person in my life who doesn’t enjoy a big slice of yummy pie. Whether it’s peach pie, chocolate pie or meringue pie, we all have that favorite we could keep on eating until it was all gone! My number one favorite has always been a traditional, Southern buttermilk pie. Yummy! It just doesn’t get any better than this simple, lip-smacking delicious pie that has wow’d the crowds for decades.
HOMEMADE LEMON MERINGUE PIE
I haven’t come across a single person in my life who doesn’t enjoy a big slice of yummy pie. Whether it’s peach pie, chocolate pie or meringue pie, we all have that favorite we could keep on eating until it was all gone! My number one favorite has always been a traditional, Southern buttermilk pie. Yummy! It just doesn’t get any better than this simple, lip-smacking delicious pie that has wow’d the crowds for decades.
Ingredients
Method
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
- To Make Lemon Filling:
- In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. 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.
- To Make Meringue:
- In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Preheat oven to 350 degrees
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.
