Lemon Meringue Pie Easy Deep Dish

READY IN: 35mins




  • Mix flour,butter,powdered sugar and salt in a bowl.
  • incorporate butter in flour mix well.
  • add water.
  • mix well.
  • knead gently into a bowl.
  • place on a lightly floured surface and roll out to fit your pie pan.
  • press into your pan ,flute the edges pierce the bottom and sides with a fork well.
  • bake in oven at 420 degrees for 15 to 20 minutes or until lightly golden brown.
  • in a large pot add 2 cups of water ,3/4 of a cup freshly squeezed lemon juice,1 dash of finely grated lemon zest,1 cup of sugar,3 egg yolks and 10 tablespoons of corn starch.
  • whisk well with a wire whisk.
  • turn on heat to medium and continue stirring with a whisk till mixtures thickens and just starts to bubble then remove from flame whisk in 2 tablespoons butter and let cool stirring occasionally.
  • when the custard filling is cool and the pie shell are cool, fill the pie shell with the custard and spread evenly.
  • in a chilled bowl whisk three egg whites until lightly foamy.
  • add some 1/4 sugar and 1/8 of a teaspoon of salt and continue whisking until light peaks stay on your whisk.
  • spoon or pipe on top of the pie.
  • bake in oven at 420 degrees or till meringue is lightly golden brown on top.
  • chill thoroughly before serving.