Ingredients
8
8 servings
- •1 cup white sugar
- •2 tablespoons all-purpose flour
- •3 tablespoons cornstarch
- •0.25 teaspoon salt
- •1.5 cups water
- •2 lemons, juiced and zested
- •2 tablespoons butter
- •4 egg yolks, beaten
- •1 (9 inch) pie crust, baked
- •4 egg whites
- •6 tablespoons white sugar
Instructions
- Preheat the oven to 325 degrees F (162 degrees C).
- To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.
- To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.
- Bake in preheated oven until meringue is golden brown, about 20 to 25 minutes.
Nutritional Facts
Per 8 servings
- Calories: 298
- Carbohydrate: 50g
- Fat: 10g
- Fiber: 2g
- Protein: 4g
- Sugar: 35g
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