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  • 1 1/2 C sugar
  • 1/3 C cornstarch
  • 1/4 t salt
  • 1 1/2 C cold water
  • 1/2 C lemon juice
  • 5 eggs, separated
  • 2 T butter
  • 1 to 3 t grated lemon rind
  • 1 baked 9-inch pastry shell
  • 1/4 t cream of tartar
  • 1/2 C plus 2 T sugar
  • 1/2 t vanilla



Step 1

Combine first 3 ingredients in a large heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth.
Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter; cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute; stirring constantly. Remove from heat; stir in lemon rind. Pour into shell.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer just until foamy. Gradually add 1/2 C plus 2 T sugar, 1 T at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cool to room temperature.


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