Lemon Meringue Pie
Lemon Meringue Pie is an moderately easy dinner. Made with 7 tbsp. cornstarch, 1 1/2 c. sugar, 1/4 tsp. salt, 1 1/2 c. hot water and 3 egg yolks, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Mix cornstarch, sugar and salt in a saucepan.
Stir in hot water gradually and bring to a boil.
Cook 8 to 10 minutes on medium heat, stirring constantly, until thick and clear.
Beat egg yolks thoroughly and stir 5 to 6 tablespoons of cornstarch custard into the egg yolks; stir well and pour back into saucepan.
Cook at low temperature, about 3 to 4 minutes.
Remove from heat and add butter and lemon juice.
Pour into baked pie shell and top with meringue.
Bake at 325Β° until golden brown.
π· Perfect Pairings
Complete your meal with these
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