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Lemon Meringue Pie


  • 1 cup Sugar
  • 5 Tablespoons Cornstarch
  • 1/8 teaspoon salt
  • 3 Egg Yolks (beaten)
  • 1/3 Lemon Juice
  • 2 teaspoons Lemon Rind (grated)
  • 3 Tablespoons Butter
  • 9- inch Baked Pastry Shell

Meringue for Lemon Meringue Pie

  • ΒΌ teaspoon Cream of Tartar
  • 3 Egg Whites
  • 6 Tablespoons Sugar


  • With 2 cups water combine sugar, cornstarch and salt in heavy saucepan
  • Cook over medium heat, stirring constantly, until thick and clear
  • Place saucepan in a large pan or skillet of water
  • Add egg yolks
  • Allow to cook about 3 minutes or until the custard thickens. Remove from heat
  • Add lemon juice, lemon rind and butter
  • Stir gently. Do not beat or the custard will become thin again. COOL.
  • When cold pour into baked pastry shell
  • Cover the pie with meringue

Meringue for Lemon Meringue Pie

  • Add Cream of Tartar to the egg whites
  • Start beating and when the whites begin to thicken, gradually add the sugar.
  • Spread on pie
  • Place in 300 degree oven for about 15-20 minutes or until Meringue is light brown