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Lemon Meringue Pie


A classic Lemon Meringue Pie is sure to be a hit at any gathering. The best blend of sweet and sour!

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Rate this recipe 4.5/5 (19 Votes)


  • 1 1/2 cups granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • Dash salt
  • 1 1/2 cups hot water
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 scant teaspoon grated lemon peel
  • 1/3 cup fresh lemon juice
  • 1 baked pie pastry, 9-inch
  • 3 egg whites
  • 1 teaspoon lemon juice, optional
  • 6 tablespoons granulated sugar


Servings 1
Adapted from


Step 1

In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well. Gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly.

Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell.

Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over the hot filling, covering completely. Bake at 350°F for 12 to 15 minutes, until golden brown. Cool pie completely before serving.

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