Meyer Lemon Pie

Name: Meyer Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 pieces pie, 8 serving(s)
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; 4 egg whites; 1/3 cup sugar

Submitted by hollywall

"this recipe was adapted from lemon pie recipe by juelsong. i use meyer lemons which are sweeter than regular lemons which allows me to use only half the sugar"

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Ready In:: 45mins
Ingredients:: 11
Yields:: 8 pieces pie
Serves:: 8

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

in a bowl, mix the sugar, flour, cornstarch, and salt together.
in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
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.
Meringue:
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.