Lemon Meringue Pie

Around our house this is the 'Birthday' pie, so much more enjoyable than a cake. For crusts you can use a graham cracker crust, or a more traditional 3-2-1 pie dough, or even sweet tart dough; It's your pie after all.
Making / cooking meringue can be an art unto itself, but don't get bogged down because it might not look pretty, or doesn't fluff up - take a look at our how to make meringue video for some tips.
Separating eggs is easy... here is a short video with three methods.

Ingredients:

4 tblsp corn starch
5 tblsp flour
1 cup sugar
1³/₄cup boiling water
3 egg yolks
1 tblsp butter
¹/₃ cup lemon juice
1¹/₂tsp lemon zest
Save egg whites for Meringue

Method:

In the top section of a double boiler, or a pyrex bowl over a pot of water, mix cornstarch, flour, and sugar. Stir in boiling water and cook over direct heat until there is no taste of starch.
Beat egg yolks and temper with starch mixture, then add egg yolks to starch mixture and blend thoroughly.
Stir constantly over boiling water until thickens.
Remove from heat and stir in remaining ingredients.
Cool slightly and pour into prepared pie shell. (shell should be blind baked first)
Cover with meringue, and cook as directed in meringue recipe.

Maybe you would prefer a Lemon Tart Recipe?

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