The Farmhouse Lemon Meringue Pie Recipe | Cozy Fall Cooking

The Farmhouse Lemon Meringue Pie was one of the first recipes I wanted to make from the new cookbook I got Recipes From The Ranch. To me, it did not disappoint, but Titus on the other hand, wasn't pleased... 😂
Our other Lemon Meringue Pie Video:
• He asked for it... Kin...
Farmhouse Lemon Meringue Pie
Ingredients:
1 unbaked pie crust
3 Tablespoons lemon juice
2 teaspoons grated lemon peel
2 Tablespoons melted butter
3 drops yellow food coloring (optional)
2/3 cup sugar, plus 2 tablespoons for meringue
1 cup cold water
1/4 cup cornstarch
1/8 tsp salt
4 eggs, separated
Directions:
Preheat oven to 375 degrees. Bake pie crust according to package directions.
Combine lemon juice, butter, lemon peel, and food coloring, if desired, in a small bowl. Mix well.
Combine water, 2/3 cup sugar, cornstarch, and salt in a medium pot. Whisk until smooth. Bring to a boil over medium high heat, stirring constantly. Reduce heat to medium, boil 1 minute.
Remove from heat.
Stir 1/4 cup of the hot sugar mixture into the egg yolks to temper them.
Slowly whisk egg mixture back into pot. Cook over medium low heat 3 minutes.
Add lemon juice mixture and mix well.
Remove from heat.
Pour into baked pie crust.
Make Meringue:
Beat egg whites until peaks begin to form. Add 2 Tablespoons sugar and beat until stiff peaks form.
Spread meringue over pie filling, making sure the meringue completely covers the filling and touches every edge of the pie crust.
Bake 5-10 minutes or until meringue is lightly browned.
Cool completely and refrigerate at least 4 hours before slicing.