the muffin anne

My husband loves lemon desserts, so I have pretty much perfected making lemon curd to add to cookies or pastries. This is a super easy recipe for a yummy lemon meringue pie. The hardest part about making this pie, is deciding weather to pipe the meringue on top to look fancy or just dumping it on straight from the bowl! This time, I just dumped it!

Lemon Meringue Pie

1 1/2 cups of sugar

3 T. cornstarch

1/2 tsp. salt

1 1/2 cups of water

3 lemons, juiced and zested

3 T. butter

4 eggs, separated

1 pie crust, baked

Preheat oven to 350 degrees. For the pie filling, add 1 cup of sugar, cornstarch, salt, water, lemon zest and juice to a medium sauce pan and whisk over medium-high heat. Once the mixture comes to a boil, add the butter and continue whisking. In a small bowl, whisk the egg yolks, and gradually add some of the hot lemon mixture. Then pour the yolks into the rest of the lemon mixture on the stove and cook for a few more minutes until thick. Remove from the heat and pour the filling into the pie crust. Next, make the meringue! In the bowl of a mixer, whip the egg whites and 1/2 cup of sugar until smooth, firm peaks form. Spread the meringue (however you choose, pipe it with a pastry bag or just pile it on!) over the lemon filling, sealing the edges to the crust. Bake the pie for about 10 minutes or until the meringue is nice and golden!

Lemon Blueberry Tart

{If you make your own pie crust, chances are that you will have some scraps of pie dough left behind. Roll out the left over dough (and cut out cute stars) and bake. Then spread it with a touch of reserved lemon filling and top with blueberries for a yummy tart with coffee the next morning!}