Grandma's Lemon Meringue Pie

One 9-inch pie
30 Min - Prep time
10 Min - Cook time
40 Min - Total
8 Servings

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 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

1. Preheat Oven: Preheat oven to 350 degrees F (175 degrees C).
2. Make Lemon Filling: In a medium saucepan ...
   • Whisk together 1 cup sugar, flour, cornstarch, and salt.
   • 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.
3. Make Lemon Filling: In a large glass or metal bowl ...
   • Whip egg whites until foamy.
   • Add sugar gradually, and continue to whip until stiff peaks form.
   • Spread meringue over pie, sealing the edges at the crust.
4. Bake: Bake in preheated oven for 10 minutes, or until meringue is golden brown.

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

- Emilie S.

Q: What do you call an ape who loves pie?
A: A meringue-utan.

- Vickie K.

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