John LOVES Lemon Pie. I was so happy when I found this no fail recipe. It is a little work, but WELL WORTH IT! Taylor just likes the meringue and would eat it straight! I normally double this recipe and make two at the same time.
1 c white sugar
2 Tbs all-purpose flour
3 Tbs cornstarch
1/4 tsp salt
1 1/2 c water
2 lemons, juiced and zested
2 Tbs butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 Tbs white sugar
Preheat oven to 350
Lemon Filling: In a medium saucepan, whisk together 1 c 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 ind gradually whisk in 1/2 c 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 a baked pastry shell.
Meringue: In a large glass or metal bowl (make sure they are free from all grease), whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread over pie sealing the edges at the crust.
Bake for 10 minutes or until meringue is golden brown.
1 c white sugar
2 Tbs all-purpose flour
3 Tbs cornstarch
1/4 tsp salt
1 1/2 c water
2 lemons, juiced and zested
2 Tbs butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 Tbs white sugar
Preheat oven to 350
Lemon Filling: In a medium saucepan, whisk together 1 c 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 ind gradually whisk in 1/2 c 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 a baked pastry shell.
Meringue: In a large glass or metal bowl (make sure they are free from all grease), whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread over pie sealing the edges at the crust.
Bake for 10 minutes or until meringue is golden brown.
