Lemon Meringue Pie is a light and refreshing pie. This is my Grandmother’s recipe. She was known for being a wonderful pie maker. I dearly miss her pies. This recipe is by Ethel Eynard. Jefferson City, MO. 1998.
Homemade Lemon Meringue Pie
Lemon Meringue Pie
You can make luscious lemon pie at home.
Print Pin RatePrep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Calories: 365kcal
Ingredients
- 1 9 inch baked pie shell
- 1 1/2 cup sugar
- 1/3 cup cornstartch
- 1 1/2 cups water
- 3 beaten egg yolks
- 3 tablespoons butter
- 1/4 cup lemon juice
- 1 1/3 tablespoon grated lemon zest
Meringue
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Instructions
- Heat oven to 400 degrees.
- Mix sugar, cornstarch in saucepan. Slowly stir in water. Stir constantly over moderate heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of the mixture into egg yolks, and then beat into hot mixture in saucepan.
- Boil 1 minute longer, stirring constantly. Take from heat. Stir until smooth. Blend in butter, lemon juices, and rind. Pour into a baked pie shell. Make a meringue of 3 egg whites 1/4 teaspoon Cream of tartar, and 6 tablespoons of sugar.
- Spread over filling, sealing to the edge. Bake 8 to 10 minutes until delicately browned. Cool at room temperature away from drafts.
Nutrition
Calories: 365kcal | Carbohydrates: 62g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 149mg | Potassium: 69mg | Fiber: 0g | Sugar: 46g | Vitamin A: 4.6% | Vitamin C: 5.1% | Calcium: 1.7% | Iron: 4.2%
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Liz says
My grandmother made a great Lemon Meringue pie this one comes really close to hers! Loved it!