I’ve been in a lemon-y meringue-y mission. I’ve been wanting to make a lemon meringue pie, but none of the ones I found were lemon-y enough. First, I made Paula Deen’s Lemon Meringue recipe. I DO NOT recommend this pie. I have no clue what the Deen Team was thinking, but it is NASTY. Nasty, nasty, nasty.
So, after I scraped the pie into the bin, I started searching for another recipe. After splicing together 3 or 4 different recipes, I came up with this (and it’s delicious):
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 lemons, juiced and zested (1/2 cup juice)
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 5 egg whites
- 6 tablespoons white sugar
- 1/2 teaspoon cream of tartar
- Preheat oven to 350 degrees F
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in milk, 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 and cream of tartar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.