Lemon Meringue Pie

barbara lentz


Creamy lemony goodness


☆☆☆☆☆ 0 votes

25 Min
25 Min


  • 1
    9 inch store bought crust or make your own
  • 1 1/4 c
  • 1/3 c
  • 1/2 tsp
  • 1 1/4 c
  • 4 large
    egg yolks
  • 1/2 c
    fresh lemon juice about 4 lemons
  • 3 Tbsp
  • 2 tsp
    grated lemon zest

  • 4 large
    egg whites
  • 1/2 tsp
    cream of tartar
  • 1/2 c

How to Make Lemon Meringue Pie


  1. Heat the oven 475 degrees. Bake the crust 8 to 10 minutes until browned. Set aside.
  2. Reduce oven to 325 degrees.
  3. combine the sugar, cornstarch, and salt in a saucepan. Gradually stir in water. Bring to a boil stirring constantly and boil 1 minutes. Gradually stir in 1/2 cup sugar mixture into beaten eggs whisking constantly. Whisk the egg mixture into the water mixture cook whisking constantly until thickened. Remove from heat whisk in lemon juice, butter and lemon zest. Pour in prepared crust.
  4. Beat the egg whites and cream of tartar until foamy Beat on high until stiff peaks form gradually adding the sugar. Spread on top of pie. Bake for 25 minutes until the meringue is nicely browned. Refrigerate.

Printable Recipe Card

About Lemon Meringue Pie

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: American

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