Description
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Ingredients
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven for 10 minutes
- or until meringue is golden brown.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 8