Lemon Meringue Pie



Ingredients for the Filling:

  • 1-1/2 cups sugar
  • 1/3cup cornstarch
  • 1/4 tsp. salt
  • 1-1/2 cups cold water
  • 1/2 cup fresh lemon juice
  • 5 egg yolks, well beaten
  • 2 Tbsp. butter
  • 1 Tbsp. freshly grated lemon peel

Ingredients for the Meringue:

  • 1 Tbsp. cornstarch
  • 1/3 cup cold water
  • 5 egg whites, room temp.
  • 1/4 tsp. cream of tartar
  • 1/2 cup sugar
  • 1/2 tsp. vanilla


  1. Filling: heat oven to 325°f. Filling: mix sugar, cornstarch and salt in large heavy saucepan. Gradually stir in water and lemon juice until smooth.
  2. Add egg yolks; stir until blended. Add butter.
  3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
  4. Reduce heat; simmer, stirring constantly, 1 minute. Remove from heat. Stir in lemon peel.
  5. Immediately make the meringue: dissolve cornstarch in cold water in one-cup glass measure.
  6. Microwave on high 30 seconds; stir. Microwave until mixture boil, 15 to 30 seconds longer. Remove; cover.
  7. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add sugar, 1 tbsp. At a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks.
  8. Beating constantly, add cornstarch paste, 1 to 2 tbsp. At a time. Beat in vanilla.
  9. Pour hot filling into piecrust.
  10. Quickly spread meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon.
  11. Bake in upper third of 325°f oven until lightly browned, 16 to 18 minutes.
  12. Cool on wire rack 30 minutes to 1 hour. Serve freshly made pie at room temperature, or refrigerate, uncovered. Garnish with lemon peel twists and fresh mint.


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