Lemon Meringue Pie

Lemon Meringue Pie

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Anita Hoffman


A delicate- yellow home made pie. Very good.


★★★★★ 1 vote

25 Min
15 Min


  • 2 c
  • 3/4 c
  • 1/2 c
    lemon juice, fresh
  • 1 Tbsp
  • 1/2 c
  • 6 Tbsp
  • 1/4 c
  • 3
    egg yolks
  • 1/4 tsp
  • ·
    9 or 10 inch baked pie shell

  • 3
    egg whites, room temperature
  • 1/4 tsp
    cream of tartar
  • 6 Tbsp

How to Make Lemon Meringue Pie


  1. Place 2 cups water, 3/4 cup sugar, 1/2 cup lemon juice and 1 tbsp. butter in medium saucepan. Heat over medium heat until boiling. Stir often to dissolve sugar.
  2. Combine remaining sugar and cornstarch in a bowl. Stir thoroughly.
    Add egg yolks and salt. Mix well.
  3. Pour slowly, while stirring, into boiling water.
    Keep stirring until it boils and thickens.
    Continue to simmer for 1 or 2 minutes. Remove from heat. Let stand while making meringue.
  4. MERINGUE: Beat egg whites and cream of tartar in non plastic bowl, small bowl, until stiff peaks form.
    Add sugar gradually, while beating.
  5. Pour lemon filling into baked shell.
    Place meringue on top. Push around edges to seal to crust.
  6. Bake at 350 degrees about 10 to 12 minutes.
    Cool at room temperature for 2 to 3 hours, out of drafts, before cutting.

Printable Recipe Card

About Lemon Meringue Pie

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

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