Lemon Meringue Pie


Bake 9' pie shell
1 1/2 cup sugar
1 1/2 cup water
1/2 tsp salt
1/2 cup cornstarch
1/3 cup water
4 egg yolks, slightly beaten
1/2 cup lemon juice
3 tblsp butter
1 tsp. grated lemon peel
4 egg whites
1/4 tsp. salt
1/2 cup sugar


1. Combine sugar 1 ½ c. water and salt in saucepan; heat to boiling.

2. Mix cornstarch and 1/3 c. water to make smooth paste; and to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.

3. Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.

4. For meringue, add salt to egg whites; beat until frothy. Gradually add ½ c. sugar, beating until glossy peaks are formed. Stir 2 rounded tablsp. Or meringue into lukewarm filling.

5. Pour filling into cool pie shell. Pile remaining meringue on top and spread lightly over filling, spreading evenly to edge of crust.

6. Bake in slow oven (325 F) about 15 minutes, or until lightly browned. Cool on rack at least 1 hour before cutting.

7. Good Idea: Store extra grated lemon and orange peel in a tightly covered small jar, placed in refrigerator. It stars fresher a long time and saves getting out the grater when you need a small amount of peel.


Tips & Technique

Tips & Techniques

  1. Freezing the Top Tier
  2. Measurements
  3. Substitutions
  4. Mixing
  5. Baking Terms


  1. Perfect Topper
  2. Anniversary Customs

News and Events

Dairy-Deli-Bake Seminar & Expo
June 7-9, 2015 Atlanta, GA

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August 8, 2015 Orlando, FL

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