This zingy lemon meringue pie sits in a crunchy and fluffy homemade buttercream crust and features a light mound of Italian meringue-like on top that makes it easy to prepare yet so special!
This pie is a lemon lover’s dream ! I liked this recipe with a homemade buttercream crust but you can make crushed biscuits or a walnut crust if desired. The contrast between the crunchy buttery crust and the soft, gentle filling is wonderful. If you don’t like meringue, you can always have a generous amount of whipped cream instead!
° 1 cup white sugar
° 2 tablespoons all-purpose flour
° 3 tablespoons cornstarch
° 1/4 teaspoon salt
° 1 1/2 cups water
° 2 lemons, squeezed and grated
° 2 tablespoons butter
° 4 egg yolks, scrambled
° 1 (9-inch) pie crust, baked
° 4 egg whites
° 6 tablespoons white sugar
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