The spring is a great time for you to make delicious recipes to go along with the fresh new season.
If you are a lover of pie, as everyone should be, this lemon meringue pie is one that you must include into your pie pallet. The best way to try new pies is to go to your grandma’s house, the second-best is to go to the best local bakery, but the third-best way is to bake it right in the comfort of your own oven. Here is the spring lemon meringue pie recipe you didn’t know you needed.
PREPARATION TIME: 40 minutes
CALORIES (PER NORMAL-SIZED SLICE): 298
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 + 1/2 cups water
- 2 lemons, juiced + zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 4 egg whites
- A 9-inch pie crust, baked
- 6 tablespoons white sugar
- Preheat the oven to 350 degrees F.
- Make the lemon filling:
In a medium saucepan, whisk 1 cup of sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook this over medium-high heat, stirring frequently until the mixture comes to a boil. Add the butter and stir.
In another small bowl, whisk the egg yolks and gradually add and whisk in a 1/2 cup of the hot sugar mixture. Whisk the egg yolk mixture back into the remaining sugar mixture.
Bring to a boil and stir until thick. Remove from heat and pour into the empty pastry shell.
- Make the meringue:
In a large bowl, whip egg whites until they are foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread the meringue over the pie, sealing the edges at the crust.
- Bake in the preheated oven for about 10 minutes, or until the meringue is golden brown.
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