Ingredients for Pam's Lemon Meringue Pie
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 4 large egg yolks
- Lemon Juice
- 1/4 cup (1/2 stick) unsalted butter
- 9 Inch Pie Shell
- Egg Whites
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How to Make Pam's Lemon Meringue Pie
- In a medium saucepan, whisk together 1 cup sugar, 1/4 cup cornstarch, and 1 cup water until smooth.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens. This should take about 2-3 minutes.
- Temper the egg yolks by whisking a small amount of the hot mixture into the 4 large egg yolks. Then, slowly whisk the tempered yolks into the saucepan, stirring constantly to prevent scrambling. Cook until the mixture returns to a boil, stirring continuously for 1 minute.
- Remove from heat and stir in 1 cup fresh lemon juice and 1/4 cup (1/2 stick) unsalted butter until melted and combined.
- Pour the lemon filling into your prepared 9-inch pie crust. Allow to cool completely before adding the meringue.
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar and continue beating until stiff, glossy peaks form.
- Spread the meringue evenly over the cooled lemon filling, sealing the edges to the crust. Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until the meringue is golden brown and lightly toasted.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
137g
Fat
13g
Carbs
15g
