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Lemon Meringue Pie Recipe

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The recipe for this yummy lemon pie comes from my grandmother. It's a lovely, special dessert that feels like "home."—Merle Dyck, Elkford, British Columbia

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Rate this recipe 4.6/5 (24 Votes)

Ingredients

  • MERINGUE:
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • Pinch salt
  • 2 cups cold water
  • 2 egg yolks, lightly beaten
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon peel, grated
  • 1 teaspoon butter
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 6 tablespoons sugar
  • Pastry for single-crust pie (9 inches), baked

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, peel and butter until butter is melted. Set aside and keep warm.

For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

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