Lemon Meringue Pie

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1/2 cup {100 g}

sugar

1/3 cup {43 g}

cornstarch

1/8 tsp {0.8 g}

salt

1 cup {244 g}

fresh lemon juice (or from 4 lemons and add water to make 2 cups of liquid)

1 cup {237 g}

water

zest from 4 lemons

{64 g} 4

large egg yolks

3 TBL {43 g}

unsalted butter

Whisk sugar, cornstarch and salt together in a medium saucepan.

Add lemon juice, water and zest and whisk together.

Whisk in the egg yolks until no yellow streaks remain Add the butter, cut into small pieces.

Stirring constantly with a wooden spoon or rubber spatula, bring the mixture to a simmer over medium heat, then cook for 1 minute. The filling should be very thick. Pour filling into the pie crust and press a sheet of plastic wrap directly on the surface. Immediately prepare meringue topping.

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