Sunday, June 19, 2011

Lemon Meringue Pie

This is my Husband's absolute favorite pie.  Being Father's Day I decided to tackle it.  I have always been nervous to make one, I don't know why, it just seemed daunting to get the meringue the right consistency.  This recipe was super easy and made a delicious pie!  Definitely going to make it again real soon.

**Note** The lemon dropped on the side of the pie was an accident turned into a "garnish".  Ha!


  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2-3 lemons, juiced and zested, depending on the size
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 298 | Total Fat: 10.3g | Cholesterol: 110mg

Recipe taken from: Grandma's Lemon Meringue Pie
Posted by: Tracy

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