The pie the best. The recipe is quite simple to follow, and the result is superb. The filling is very tangy and refreshing and certainly not runny. It’s a very fun recipe because Grandma makes it sweet and simple. In addition to egg yolks, this pie is thickened with cornstarch and meal and contains no milk.
1 cup white sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups water
(2) lemons, juiced and zested
2 tbsp butter
(4) egg yolks, beaten
(1) (9 inches) pie crust, baked
(4) egg whites
6 tbsp white sugar
Preheat oven at about 175 degrees C (350 degrees F).
For the lemon filling:
In a medium bowl, whisk a cup sugar, flour, cornstarch, and salt together. Add the water, lemon juice, and citrus fruit. Cook over medium-high heat, stir until the mixture boils. In butter, mix well. In a small bowl, put the egg yolks and slowly add 1/2 cup of hot sugar. Back in the remaining sugar mixture, whisk egg yolks mix. Take to a boil and cook continuously until thick. Stir constantly. Remove from heat. Pour the baked pastry shell filling.
To make the Meringue:
Whip egg whites until foamy in a large glass or metal bowl. Gradually add sugar and whip until steep peaks form. Pour the meringue over the cake and close the crown tops.
Bake for 10 minutes in a pre-heated oven or golden brown meringue.
The base for lemon meringue pie is a lemon curd filling. You make it with egg yolks, sugar, lemon juice, and zest and fortify it with cornstarch so that when you cut the pie, the filling retains its shape.
A lot of recipes are calling for the entire pie to be put under the broiler, but I prefer to bake it, so the egg whites have a chance to cook through. Be sure that the meringue is spread over while the filling is still dry. This warm filling helps to screen both layers and prevents separation.