Best Lemon Meringue Pie Recipe In The World

Gradually add 6 tablespoons sugar beating until stiff peaks form and all the sugar has dissolved test with fingers.

Best lemon meringue pie recipe in the world. Strain in the lemon juice then press through as much lemon pulp as possible. Add vanilla beating well. Bring mixture to a simmer over medium heat whisking regularly 8 10 minutes until thickened.

Keep stirring vigorously for a few minutes until the mixture thickens and plops from the spoon. I prefer lemon meringue pie recipes like this one that call for water rather than recipes using milk. Add egg yolks then immediately but gradually whisk in 1 1 2 cups water.

Slowly stir in 1 3 cup lemon juice. Makes enough for 1 9 inch pie. I used three small lemons which yielded about 1 2 c.

Once the mixture bubbles remove from the heat and beat in the butter until melted. In a saucepan add the sugar cornstarch salt and zest of two large lemons. At a time beating until stiff peaks form and sugar dissolves 2 to 4 minutes.

Beat the egg yolks save white for meringue and the whole egg together stir into the pan and return to a medium heat. Grate the zest from the lemons into a small noncorrodable bowl. This is a good but fairly standard lemon meringue pie with a rich tart filling and fluffy meringue.

Remove from heat whisk in zest then juice and finally butter. Add lemon peel and butter. Whisk sugar cornstarch and salt together in a large nonreactive saucepan.