Lemon Meringue Pie

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Lemon Meringue Pie


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 1
  • One 9-inch pie crust

  • 1 cup sugar

  • 3 tbsp cornstarch

  • 1/8 tsp salt

  • 1 1/2 cups hot water

  • 1 1/2 cups soft white bread crumbs (no crusts)

  • 4 large egg yolks, whites reserved for meringue

  • 1 tbsp butter

  • 1 zest of one lemon

  • Juice of 2 lemons

  • 4 large egg whites

  • 1/2 tsp salt

  • 1 tsp cream of tartar

  • 4 tbsp sugar


  • In a 9-inch pie dish, bake pie crust at 450F for 10 minutes, or until golden brown. Set aside to cool.
  • Turn oven down to 400F. In a double boiler, mix sugar, cornstarch, and salt. Stir in hot water and combine until smooth. Add crumbs and continue mixing until smooth and thickened.
  • In a small bowl, beat egg yolks, and add a small amount of the mixture. Stir and then add it to the rest of the mixture. Cook over low to medium heat for 2 minutes. Add butter, lemon zest, and juice. Allow to cool slightly.
  • Make the meringue: beat egg whites with salt until frothy. Gradually add cream of tartar and sugar. Beat until stiff.
  • Pour the filling into the pre-baked shell. Pile meringue on top and cover the filling completely. Bake for 10 minutes or until lightly browned.