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Hap's lemon pie


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  • 1 9" baked pie shell
  • Filling
  • 1 1/4 cups sugar
  • 1/3 cup corn starch
  • 1/4 tsp salt
  • 3 egg yolks
  • 1 1/2 cups water
  • 1/3 cup lemon juice
  • 2 tsp lemon rind grated
  • 2 tbsp butter
  • Meringue
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp icing sugar



Step 1

Filling: Combine sugar, corn starch & salt in a heavy saucepan. Separate eggs, setting whites aside in a lartge bowl for meringue. Beat yolks together with 1/2 cup cold water and stir into sugar/corn starch mixture until smooth. Stir in 1 cup opf boiling water. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Remove from heat and stir in butter, lemon juice and lemon rind. Cover and set aside while preparing meringue.
Prehat oven to 350 F. Add cream of tartar to egg whites and beat until soft peaks form. Beat in icing sugar, 1 tbsp at a time, until meringue holds stiff, glossy peaks.
Pour fi8lling into prepared pie shell. Cover with meringue, sealing meringue to the edge of the pie shell. Bake 12 - 15 min. at 350 F or until meringue is golden brown. Cool 3 hours at room temp. before serving.

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