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Lemon Meringue Pie

Course Dessert
Cuisine American
Keyword cream pie, lemon, meringue, pastry
Servings 8


  • 1 9" pie shell, baked See recipe under cream pie post
  • 1 1/3 cup sugar
  • 4 tablespoons cornstarch
  • pinch salt
  • 1 1/2 cups boiling water
  • 3 eggs separated
  • 2 tablespoons butter
  • 1 lemon for juice and grated rind


  • Mix sugar, cornstarch and salt in a saucepan. Stir in water slowly stirring with a whisk until smooth. Cook, stirring constantly, over low heat until thickened.
  • Add a small amount of hot mixture to beaten egg yolks to temper. Then add yolks to custard mixture.
  • Cook for approximately 1 more minute.
  • Remove from heat and add lemon rind, juice and butter. Stir until blended.
  • Pour into baked crust, top with meringue and baked until lightly browned.