Lemon meringue pie has been a family favourite here at our little chateau for generations. This smooth sweet and a savoury pie is prefect for anyone who doesn’t like things that are sweet like candies, sweets, and cakes. It is not an easy cake to make but you can save yourself some time and effort by using a ready made pie crust.
1 ½ Cup Water
2 Lemons Juiced and Zested
2 Tablespoons Butter
4 Egg Yolks
1 Cup Granulated Sugar
2 Tablespoons Flour
3 Tablespoons Cornstarch
1 Ready Made Pie Crust
4 Egg Whites
6 Tablespoons Granulated Sugar
Preheat oven to 350°F/175°C
Mold pie crust to pie pan and poke small holes in all over crust to prevent it from fluffing. Pre-bake pie crust following instructions for pre-baking on package.
Step 3 Filling
In a medium saucepan sugar, cornstarch, flour, and salt and whisk together until well combine.
In the same sauce pan add to the mixture water, lemon juice, and lemon zest and whisk over medium heat until mixture starts to boil. Add in butter and stir until sugar and butter are completely dissolved and remove from the heat.
Place the egg yolks in a bowl and slowly whisk in ½ cup of the hot sugar lemon mixture. Make sure to slowly whisk in the hot mixture to the eggs prevent the egg yolks from clumping. Once all of the ½ cup of hot lemon mixture is incorporated into the eggs it is safe to add into the sauce pan.
Add the egg yolk mixture into the sauce pan return to heat return to boil and whisk mixture until it becomes thick and remove from heat.
Add mixture to pie crust and set aside.
Step 8 Meringue
In a stand mixer whisk egg white and sugar together until stiff peaks form.
Spoon meringue over the top of the pie making sure to cover the filling and the pie crust.
Bake in preheated oven at 350°F/175°C for 10 minutes or until tips of meringue are golden brown. Take lemon meringue pie out of the oven and let it rest for 1 hour. Place in the refrigerator for 4 hour or over night. Serve cold.