Recipe: Simply Sweet Lemon Meringue Pie
Description: I have always had trouble with my lemon pie filling separating and becoming runny, causing the crust to get soggy. This pie is thickened with a combination of cornstarch and flour and it holds together beautifully. Not only that, but it tastes great!
Ingredients: [{"text": "1 cup sugar"}, {"text": "2 tablespoons flour"}, {"text": "3 tablespoons cornstarch"}, {"text": "1/4 teaspoon salt"}, {"text": "1 1/2 cups water"}, {"text": "2 large lemons, juice of"}, {"text": "2 tablespoons butter"}, {"text": "4 egg yolks, beaten"}, {"text": "4 egg whites"}, {"text": "6 tablespoons sugar"}, {"text": "1 9-inch baked pie crust"}]
Instructions: In a medium saucepan, whisk together 1 c sugar, flour, cornstarch and salt.
Stir in water and lemon juice.
Cook over medium high heat, stirring constantly until mixture comes to a boil.
Stir in butter.
Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot mixture.
Whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook, stirring constantly until thick.
Remove from heat.
Let cool slightly then pour into baked pie crust.
Preheat oven to 350 degrees.
For meringue, whip 4 egg whites until foamy.
Add 6 T sugar gradually and continue to beat until stiff peaks form.
Spread meringue over pie, sealing edges at the crust.
Bake at 350 degrees for 10 minutes or until meringue is golden brown.
