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World’s Best Lemon Pie

"MOTHER'S PIES were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was lemon meringue—so light and refreshing!"
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    8 servings

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups water
  • 3 large egg yolks, beaten
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon zest
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1/2 cup sugar

Directions

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts
1 piece: 334 calories, 10g fat (4g saturated fat), 89mg cholesterol, 286mg sodium, 57g carbohydrate (38g sugars, 0 fiber), 4g protein.

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