Lemon Meringue Pie

General Description


9" Pie shell (I like graham cracker crust)
1 1/2 C. sugar
1/3 C. cornstarch
1 1/2 C. water
3 egg yolks (slightly beaten) save egg whites for merangue.
3 Tbs. butter
1/4 C. lemon juice
1 Tbs. grated lemon rind

Cooking Instructions

Mix sugar and cornstarch in pan. Gradually stir in water. Cook till mixture thickens and boils. Boil 1 min. Slowly stir at least 1/2 the hot mixture into egg yolks. Then blend in hot mixture, into saucepan. Boil 1 min. longer, stirring till smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell.

For Merangue:
Take egg whites, add cream of tartar (about 1 tsp). Beat w/electric mixer till stiff peaks form. Spread over lemon pie. Bake a few minutes till peaks are slightly brown.


  • You can always buy the lemon pudding for this and make your life a little easier, lol.


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