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Lemon Meringue Pie Recipe

This Lemon Meringue Pie Recipe makes the best Lemon Meringue Pie I have ever tasted. Just be sure to pay attention to your timing when the Meringue is browning for best results.

Pie Filling

  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 dash salt
  • 1 1/2 cups HOT water
  • 3 slightly beaten egg yolks
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon grated lemon peel
  • 1/3 cup lemon juice
  • 1 9-inch baked pastry shell

    (Meringue Recipe at bottom of page)

    In saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt.
    Gradually add hot water, stirring constantly.
    Cook and stir over moderately high neat until mixture comes to boiling.
    Reduce heat; cook and stir 2 minutes longer.
    Remove from heat.
    Stir a moderate amount of the mixture into egg yolks, then return to hot mixture.
    Bring to boiling and cook 2 minutes, stirring constantly.
    Add butter and lemon peel.
    Slowly add lemon juice, mixing well.
    Pour into pastry shell.
    Spread meringue over filling: seal to edge.
    Bake at 350 degrees for 12 to 15 minutes or until meringue is golden brown.
    Cool before cutting.
    Note: For creamier filling, cook and stir first five ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils


  • 3 egg whites
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar
  • 6 tblspoons sugar

    Beat eggwhites with vanilla and cream of tartar until soft peaks form.
    Gradually add sugar, beating until stiff and glossy peaks form and all sugar is disolved.








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