Lemon Meringue Bliss (Print Version)
# Ingredients:
01 -
3 tablespoons cornstarch for thickening the mixture.
02 -
1 cup white sugar to make the filling sweet.
03 -
2 tablespoons all-purpose flour for a firmer texture in the lemon layer.
04 -
1½ cups water as the liquid foundation for the lemon mixture.
05 -
Juice and zest from 2 lemons for a bright, tart kick.
06 -
2 tablespoons butter for a smoother, richer filling.
07 -
4 egg yolks, giving the filling a velvety texture (reserve whites for meringue).
08 -
1 pre-baked 9-inch pie crust to hold the filling.
09 -
5½ tablespoons sugar to sweeten the meringue topping.
10 -
4 large egg whites for the light and airy meringue top.
11 -
¼ teaspoon cream of tartar to stabilize the meringue.
# Instructions:
01 -
Mix cornstarch, sugar, flour, water, lemon zest, and juice in a mid-sized pot. Heat gently on medium while stirring until thickened. Take off the heat and stir in butter and yolks until smooth. Pour the lemon layer into the baked crust and let it set for a bit.
02 -
In a bowl, whisk egg whites until they form soft peaks. Slowly add sugar and cream of tartar, whisking the whole time until stiff peaks appear.
03 -
Spread the meringue across the lemon layer, sealing the edges of the pie completely. Put it under a low broiler for a few minutes until the top turns a lovely golden color—but watch closely so it doesn’t burn! Cool before serving, or slice it warm for a cozy treat.
# Notes:
01 -
Enjoy a tangy pie with a fluffy topping! This Lemon Meringue Pie is a timeless favorite for family gatherings or a quiet weekend pick-me-up.