Lemon Meringue Pie Recipe

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5 Tbsp. cornstarch
1 1/2 cups sugar
1/2 tsp. salt
2 cups boiling water
3 egg yolks (save whites for meringue)
4 Tbsp. lemon juice
2 Tbsp. butter
2 Tbsp. grated lemon rind
1 pie crust, baked


1 Tbsp. cornstarch
1/2 Tbsp. cold water
1/2 cup boiling water
3 egg whites
6 Tbsp. sugar
1 tsp. vanilla


  1. Preheat oven to 325°.
  2. Combine dry ingredients in a saucepan.
  3. Add water.
  4. Cook until thick, stirring constantly.
  5. Place egg yolks in a small bowl.
  6. Beat slightly.
  7. Add 1/4 cup of the hot cornstarch mixture to the eggs in the bowl 1 Tbsp. at a time, mixing after each addition to the eggs. (This keeps the eggs from scrambling when added to the saucepan.)
  8. Add egg mixture to the saucepan.
  9. Simmer 2 minutes, stirring occasionally.
  10. Add the rest of the pie ingredients.
  11. Stir until mixed.
  12. Pour into the pie crust.
  13. In a saucepan, mix the cornstarch with cold water.
  14. Add boiling water and cook until thick on medium heat.
  15. Set aside to cool.
  16. Beat the egg whites to soft peaks.
  17. Add the cornstarch mixture.
  18. Beat until stiff.
  19. Add sugar, 1 Tbsp at a time, until it is all incorporated.
  20. Then add the vanilla.
  21. Cover the top of the pie with the meringue.
  22. Bake at 325° for 15 minutes.
  23. Turn off the oven and leave the pie in the oven. Let it cool with the door open. DO NOT cut until completely cooled.