Easter Sunday is hopping it’s way into the month! Bust out this famous lemon pie recipe to satisfy everyone from the little egg hunters to the egg hiding adults. This is sure to be an Easter favorite! Enjoy!
Makes 1 (nine inch) pie
5 tbsp cornstarch
2 cups sugar
¼ cup lemon juice
1 tbsp grated lemon
3 eggs, separated
1 ½ cups boiling water
6 tbsp sugar
Pre-made pie crust
Combine cornstarch, 2 cups sugar, lemon juice, and grated lemon in a pot.
Separate egg yolks and whites.
Beat egg yolks (set the whites aside for later use) and add to the cornstarch mixture.
Gradually add boiling water, stirring constantly.
Heat mixture to a boil, once boiling, reduce heat and let boil gently for 4 minutes, while also stirring constantly.
Pour this mixture into the pie crust and set aside for later use.
In a mixing bowl, beat egg whites until stiff peaks form (not dry).
Gradually beat in the 6 tbsp sugar.
Once it is thoroughly mixed, spread the meringue over the top of the pie with a spatula. Be sure to carefully seal in the filling by having the meringue touch all edges of the crust.
Bake at 425 degrees for 4-5 minutes or until meringue is lightly browned.
Remove from oven and let cool on a cake rack away from drafts.
Serve cold and be sure to enjoy!