Lemon Meringue

Lemon Meringue Pie


  • 1 1/2 cups granulated sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 4 large egg yolks, beaten
  • 3 tablespoons butter
  • 2 tablespoons grated lemon zest
  • 1/2 cup fresh lemon juice
  • 1 pre-made pie crust


  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar


  1. Preheat your oven to 350°F (180°C).
  2. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the water and egg yolks and mix well.
  3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and continue to cook for an additional 2 minutes, until the mixture has thickened.
  4. Remove the saucepan from the heat and stir in the butter, lemon zest, and lemon juice. Mix well.
  5. Pour the lemon mixture into the pre-made pie crust and set aside.
  6. To make the meringue, in a clean, dry bowl, beat the egg whites with a mixer until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Gradually add the sugar, beating until the meringue is glossy and stiff.
  7. Spread the meringue over the top of the lemon filling, making sure to seal the edges of the pie crust.
  8. Bake the pie for 15-20 minutes, or until the meringue is lightly browned.
  9. Remove the pie from the oven and let it cool completely before slicing and serving. Enjoy!


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