Meyer Lemon Pie
Submitted by hollywall

This recipe was adapted from a lemon pie recipe by juelsong.  I use Meyer
lemons, which are sweeter than regular lemons, which allows me to use only
half the sugar.


Ready In: 45 mins
Yields: 8 pieces


Ingredients:

½ cup (120 mL) sugar 
4 Tbsp. (32 g) corn starch 
4 Tbsp. (60 g) flour 
½ tsp. (3 g) kosher salt 
2 cups (475 mL) hot water 
4 egg yolks, beaten 
½ cup (120 mL) lemon juice (freshly squeezed from meyer lemons, you'll use the rind, too) 
2-3 lemons, zest of 

9" (23 cm) baked pie shell

Meringue:

4 egg whites 
⅓ cup (67 g) sugar 



Directions:

In a bowl, mix the sugar, flour, corn starch, and salt.

In a saucepan, boil 2 cups (475 mL) 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 mins. longer on low heat.

Rremove from heat, add the lemon juice and zest, and combine well.
Let cool for 5 mins., then pour into pie shell. 

Meringue:

Beat egg whites until foamy, add sugar gradually, beating on
high until peaks form.  Spread over lemon pie, sealing edges and swirling
decoratively. 

Bake at 350°F (175°C) for 15-20 mins., or until golden.


https://www.food.com/recipe/meyer-lemon-pie-506908