After much research, my search is over for the perfect lemon meringue pie recipe! I have baked this several times for family and friends. Each time, people go back for seconds and there are no leftovers. Southern in origin, lemon meringue is a great year-round pie and ideal for any occasion. It is traditional while still adding an element of surprise for your dinner guests.

(Original Source: AllRecipes.com: “Grandma’s Lemon Meringue Pie”)

Ingredients:

• 1 cup white sugar
• 2 Tblp. all-purpose flour
• 3 Tbsp. cornstarch
• 1/4 tsp. salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 Tbsp. butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 Tbsp. white sugar
• 1 tsp. vanilla for meringue

Instructions:

• Pre-heat oven to 350 degrees.

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 mix in 1/2 cup of hot sugar mixture.
• Bring to a boil and continue to stir constantly until thick.
• Remove from heat.
• Pour into baked pastry shell.

Meringue:

• In a large glass or metal bowl, whip egg whites until foamy.
• Add sugar and vanilla gradually, and continue to whip until soft peaks form.
• Spread meringue over pie, sealing the edges at the crust.
• Bake in pre-heated oven for 10 minutes, or until meringue is golden brown.

Chef’s Tips:

• Do NOT over-cook lemon filling! The filling should be thick, but pourable. If the filling boils too long, the water will evaporate and you will lose liquid and volume. I learned this the hard way.