I Can Bake...Lemon Meringue Pie Recipe

As I mentioned yesterday I made a bunch of pies for my families Thanksgiving day dinner. This is something I have done for years...seriously years. Not every year but most years I make the pies.

Usually we have a lot of traditional pumpkin pies and banana cream pie, occasionally I get creative but I like to give the people (my family) what they want and stick to the basics. When my great-grandma was alive I would make a lemon meringue pie but I am not a fan of making lemon meringue pie...its kind of a pain in the ass.

But this year The BF said loudly that he likes lemon meringue pie and my grandmother told me to make him one...I don't know what its like in your family but in mine when grandma says do something you do it. You may protest and throw a fit but you do it.

And while you can make delicious lemon meringue pie from a mix I have a recipe that's pretty easy..even if its time consuming (which is why I hate making this pie...it takes for ever).


Lemon Meringue Pie

For the Lemon Filling

• 1 cup white sugar
• 2 tablespoons flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cup water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks
• 9 inch pie crust, baked 

To 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.

For the Meringue

• 4 egg whites
• 6 tablespoons sugar

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. This is the part I hate. whipping to stiff peaks can take 20+ mins of constant whipping. Spread meringue over pie, sealing the edges at the crust (I don't know what that means but I think it means tucking it around the edge).

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Told you easy just time consuming.