Old-Fashioned Lemon Pie

european french greek middle eastern region dessert drink main sweet sour savory umami hard fast

Prep

31 min

Cook

71 min

Total

102 min

Ingredients (11)

1 (9 inch) prepared pie crust, baked g

5 tablespoons cornstarch g

1 cup white sugar g

¼ teaspoon salt g

2 cups water g

3 egg yolks g

2 tablespoons butter g

5 tablespoons lemon juice g

2 teaspoons lemon zest g

3 egg whites g

6 tablespoons white sugar g

Nutrition

kcal

fat

carbs

protein

Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

To make the lemon filling: Combine cornstarch, sugar, and salt in a double boiler; stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.

Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.

Pour egg yolk mixture back into cornstarch mixture in the double boiler, continuing to constantly whisk. Return the double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.

Stir butter, lemon juice, and lemon zest into thickened mixture. Allow mixture to cool, then pour into prepared pie shell.

To make the meringue topping: beat egg whites in a large metal or glass mixing bowl until foamy. Add 6 tablespoons sugar, a little at a time, continuing to beat until all sugar is incorporated and whites are stiff.

Spread meringue into pie shell, making sure to completely cover lemon filling.

Bake in preheated just until meringue is golden brown, about 15 minutes. Chill before serving.