Classic Lemon Meringue Pie

  • 42 mins
  • 12 ingredients


  • Pre-baked 9 inch pie shell
  • 1 and 1/2 cups water
  • 3/4 cups sugar
  • 2 tsp grated lemon zest
  • 3 tbs corn starch
  • 2 egg yolks, beaten
  • 2 tbs unsalted butter
  • 6 tbs lemon juice
  • 3 large egg whites, at room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 6 tbs superfine sugar
  • Prepare the pre baked pie shell and cool completely. (350 degrees for 10 minutes)
  • In the top of a double broiler set over simmering water, combine 1 cup of water, sugar, lemon juice, and lemon zest.
  • Bring the mixture to a boil.
  • mix the cornstarch with the remaining water and add to the hot mixture.
  • Cook stirring frequently for 20 minutes or until thickened.
  • Stir a small about of the lemon mixture into the egg yolks.
  • Combine the egg yolk mixture with the mixture in the double boiler.
  • Cook for 2 minutes more.
  • Remove the pan from the heat and stir in the butter.
  • Add the lemon juice and mix well.
  • Turn the filling into the pie shell.
  • While the filling is still hot, prepare the meringue.
  • Preheat the oven to 350 degrees.
  • Beat the egg whites, vanilla, and cream of tartar until the mixture holds stiff peaks.
  • Gradually add the sugar, 1 tbs at a time, beating until very stiff and glossy. All the sugar must be dissolved.
  • Spread the meringue over the hot filling, sealing it to the edge of the crust.
  • Bake 12 to 15 minutes or until golden brown.
  • Cool before serving.

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