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Lemon Meringue Pie

Lemon Meringue Pie


Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


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


  • 01

    In a 9-inch pie dish, bake pie crust at 450F for 10 minutes, or until golden brown. Set aside to cool.

  • 02

    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.

  • 03

    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.

  • 04

    Make the meringue: beat egg whites with salt until frothy. Gradually add cream of tartar and sugar. Beat until stiff.

  • 05

    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.



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