Indulge in the tangy-sweet flavors of Meyer lemons with this delightful Meyer Lemon Pie. The buttery crust complements the zesty filling, creating a perfect balance of flavors in every bite. This recipe is sure to become a family favorite!
Ingredients
- 1 9-inch pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 3 large eggs, separated
- 1/3 cup Meyer lemon juice
- 1 tablespoon grated Meyer lemon zest
- 2 tablespoons unsalted butter
Directions
- Preheat the oven to 350°F.
- In a saucepan, whisk together sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thickened.
- In a separate bowl, beat egg yolks. Slowly whisk in a small amount of the hot sugar mixture to temper the eggs.
- Pour the tempered egg mixture back into the saucepan. Cook for 2 minutes, stirring constantly.
- Remove from heat and stir in lemon juice, lemon zest, and butter.
- Pour the filling into the pie crust and bake for 15 minutes.
- Meanwhile, beat egg whites until stiff peaks form. Gradually add sugar and continue to beat until glossy.
- Spread the meringue over the hot pie, sealing the edges to the crust.
- Bake for an additional 12-15 minutes, or until the meringue is lightly browned.
- Cool completely before serving. Enjoy a slice of tangy-sweet Meyer Lemon Pie!
