Prep Time: 20 minutes
Cook Time: 24 minutes
Yields: 8 servings
A basic lemon meringue pie recipe
- 1 1/2 cups sugar (or an equivalent amount of Splenda or Truvia)
- 3 tbsp. cornstarch
- 3 tbsp. flour
- 1/4 tsp. kosher salt
- 1 1/2 cups hot water
- 1/3 cup lemon juice
- Zest from 1 lemon
- 3 egg yolks (save whites for meringue)
- 2 tbsp. butter
For the filling, combine the dry ingredients first, then slowly stir all other filling ingredients. Heat mixture over medium low heat stirring almost constantly until it thickens. Place pan with mixture in ice water which will cool it and thicken it further. When cool, add to an already baked pie shell.
For the meringue, add egg whites to bowl and beat at high speed until frothy, then add sugar SLOWLY one tablespoon at a time, then add the vanilla and salt. Beat until stiff enough that it peaks when you remove a spoon from it. Spread meringue on top of filling and put in oven at 375 for 6 minutes or until meringue has good color. Allow to cool at room temperature and serve.
You can easily make this a nearly refined-sugar free pie by substituting the sugar with Splenda or Truvia in the filling. It's okay to use Truvia here for the full amount because you are only using the sugar for sweetness. If using Truvia, you will need 36 packets to equal 1 1/2 cups of sugar. However, do use refined sugar in the meringue since Truvia may not behave like regular sugar does when making meringue.