Meyer Lemon Pie

12 ingredients
6 steps

Ingredients

  • 1/2 cup sugar
  • 4 tablespoons cornstarch
  • 4 tablespoons flour
  • 1/2 teaspoon kosher salt
  • 2 cups hot water
  • 4 egg yolks, beaten
  • 1/2 cup lemon juice (freshly squeezed from meyer lemons, you'll use the rind too)
  • 2 -3 lemons, zest of
  • 1 (9 inch) baked pie shells
  • Meringue
  • 4 egg whites
  • 1/3 cup sugar

Directions

  1. 1
    in a bowl, mix the sugar, flour, cornstarch, and salt together.
  2. 2
    in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
  3. 3
    reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
  4. 4
    remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden.
  5. 5
    Meringue:
  6. 6
    beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.

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