Lemon Meringue Pie

FOR THE FILLING:

Ingredients

1-1/2 cups granulated sugar
1-1/2 cups plus 1/3 cup water, divided
1/2 teaspoon table salt
1/2 cup cornstarch
4 large egg yolks, slightly beaten
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
3 tablespoons salted butter
1 teaspoon freshly grated lemon zest

Instructions

To make the filling, combine the sugar, 1-½ cups water, and salt in the top of a double boiler over high heat. Bring to a boil. Mix the cornstarch with the remaining ⅓ cup water and add to the boiling mixture slowly, stirring constantly. Cook until thickened and clear. Remove from the heat and cool five minutes. Stir in the egg yolks and lemon juice. Return the mixture to the heat and stir until it begins to bubble. Remove from the heat and stir in the butter and zest. Cover and cool until lukewarm.

FOR THE MERINGUE:

Yield: 

6 to 8 servings

Course

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