Country Lemon Meringue Pie

Country Lemon Meringue Pie Recipe

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Tammy Bahr


This is the best!!


★★★★★ 1 vote

15 Min



  • ·
  • 1 1/2 c
  • 1/3 c
  • 1/4 tsp
  • 1 1/2 c
  • 4
    egg yolks
  • 2 Tbsp
    grated lemon peel
  • 2 Tbsp
  • 1/4 c
    lemon juice
  • ·
  • 2/3 c
    egg whites {about 4 large}
  • 1/4 tsp
  • 1/4 tsp
    cream of tartar
  • 1/2 c

How to Make Country Lemon Meringue Pie


  1. For filling:In a heavy 2-qt saucepan,combine sugar,cornstarch and salt.Gradually stir in 1-1/2 cups water.Bring to a boil over medium heat,stirring constantly.Boil for 1 minute.Mixture will become thick and translucent.Remove from heat
  2. Stir a small amount of the hot filling into the egg yolk.Then,return the egg mixture to the remaining filling.Stir in grated lemon and place mixture back over medium heat until mixture boils again.Boil 1 minute and remove from heat.Add butter:stir until melted.Gradually add lemon juice.Let cool while making meringue.
  3. To make meringue:Have egg whites at room temperature in medium bowl.Preheat oven to 375 degrees.With mixer on high speed,beat egg whites until foamy throughout.Add salt and cream of tartar.Beat just until blended.Add sugar slowly.Beat until meringue is shiny and stiff peaks form.Spread meringue on pie,making sure meringue touches crust to seal edges.Bake 12 to 15 minutes until lightly browned.

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About Country Lemon Meringue Pie

Course/Dish: Pies Fruit Desserts

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