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Lemon Meringue Pie
Lemon Meringue Pie

Lemon Meringue Pie

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup cornstarch
1 1/2 cups sugar
1/2 tsp salt
1 3/4 cups water
4 egg yolks, slightly beaten
2 Tbsp butter
1 Tbsp grated lemon rind
1/2 cup lemon juice
1 (9 inch) baked pie crust
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
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Let's Make It
1. Blend cornstarch, 1 1/2 cups sugar & salt in a sauce pan, stir in water - gradually. Cook over med. heat stirring constantly, until mixture comes to a boil. Boil 1 minute. Stir 1/2 of mixture into egg yolks, and then stir into mixture in saucepan. Cook over low heat stirring constantly, 2 min. and remove from heat. Add butter, lemon rind & juice.
2. Pour into baked pie shell. Beat egg whites & cream of tartar until foamy, beat in 1/2 cup sugar - gradually, continue beating until meringue forms stiff, glossy peaks. Spread into pie filling, being sure the meringue touches crust all around.
3. Bake at 350°F for 15 to 20 min. or until meringue is tipped with brown. Cool at room temperature before serving.
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