Ingredients
Method
Prepare the Ingredients:
- Preheat your oven to 325°F (162°C).
- Ensure the pie crust is baked and ready for filling.
Make the Lemon Filling:
- In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
- Add water, lemon juice, and lemon zest. Cook over medium-high heat, stirring often, until the mixture boils.
- Stir in the butter until fully melted.
Temper the Egg Yolks:
- Slowly whisk ½ cup of the hot mixture into the beaten egg yolks to temper them.
- Pour the yolk mixture back into the saucepan and cook while stirring until thickened.
- Remove from heat and pour the filling into the baked pie crust.
Prepare the Meringue:
- In a clean, dry bowl, beat the egg whites with an electric mixer until foamy.
- Gradually add sugar, one tablespoon at a time, beating continuously until stiff peaks form.
Assemble the Pie:
- Spread the meringue evenly over the lemon filling, ensuring it touches the edges of the crust to seal completely.
Bake:
- Bake in the preheated oven for 20–25 minutes or until the meringue is golden brown.
- Remove and let the pie cool completely before slicing.
Notes
- For the freshest flavor, use freshly squeezed lemon juice and zest.
- Let the pie cool fully before slicing to ensure the filling sets properly.
- To prevent a weepy meringue, ensure it’s sealed at the crust’s edges and avoid overbaking.