lemon + rose meringue pie

lemon + rose meringue pie


1 cup sugar

2 tablespoons flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, zested and juiced

4 egg yolks, beaten

1 9" pie crust, baked and cooled

8 egg whites

1 1/2 teaspoons rosewater

12 tablespoons sugar


Preheat the oven to 350 degrees. In a saucepan, whisk together 1 cup of sugar, flour, cornstarch, and salt. Mix in the water, lemon juice and zest and turn on the burner to high heat. When it is just about to come to a boil, slowly whisk in half of the lemon mixture to the egg yolks. Then return all of the new lemon and egg mixture back into the saucepan, and whisk continually over high heat until it comes to a boil. Once the lemon custard has thickened, remove from the heat and pour it into the pie crust. In a mixer with the whisk attachment, whisk the egg whites on high speed until the egg whites become foamy. Add the rose water, and start to gradually add the sugar. Continue to whisk on high speed until the egg whites form stiff peaks. Top the lemon custard with the meringue, being sure to seal the edges at the crust. Bake for 10 minutes or until the meringue is golden brown, then remove from the oven and let the pie cool completely before serving.