Lemon Meringue Pie



  • 9 inch pie crust (only one is needed)


  • 4 egg yolks
  • 1/2 cup corn starch
  • 1 cup sugar
  • 1 1/2 cup water
  • 1/2 cup lemon juice
  • 3 tablespoons butter
  • Zest of 1 lemon


  • 4 egg whites
  • 1/3 cup sugar
  • 1/4 teaspoon cream of tartar


  • Line a 9 in pie plate with the pie crust and bake for 10 minutes (or per instructions
    • note – I put another pie plate inside the pie place with the crust in it to keep it from sliding while baking.
  • separate the 4 eggs
  • in a sauce pan, combine water, corn starch sugar, lemon juice, lemon zest , and butter
  • bring to a boil.
  • remove from heat and whisk in egg yolks
  • return to heat and boil until the thickening starts
  • remove the sauce from heat
  • In a mixer, whisk eggs, sugar and cream of tartar and beat until stiff peaks
  • Pour filling into pie crust
  • spatula the meringue on top of the pie and pull up peakes
  • bake at 350 for 10-15 minutes or until the peaks are brown
  • let it cool in the refrigerator for at least an hour.

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