Name: Homemade Lemon Meringue Pie
Ingredients: 1 cup white sugar; 2 tablespoons all-purpose flour; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1 1/2 cups water; 2 medium lemons (juiced and zested); 2 tablespoons butter; 4 large egg yolks (beaten); 1 9 inch pie crust (baked); 4 large egg whites; 6 tablespoons white sugar

One of my favorite home made pies of all time! Who doesn’t love lemon meringue pie?

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Homemade Lemon Meringue Pie

5 from 24 votes

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Servings servings

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 medium lemons juiced and zested
2 tablespoons butter
4 large egg yolks beaten
1 9 inch pie crust baked
4 large egg whites
6 tablespoons white sugar

Instructions

Filling

Preheat oven to 350 degrees
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
Stir in water, lemon juice and lemon zest.
Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.
Whisk egg yolk mixture back into remaining sugar mixture.
Bring to a boil and continue to cook while stirring constantly until thick.
Remove from heat. Pour filling into baked pastry shell.

Meringue

In a large glass or metal bowl, whip egg whites until foamy.
Add sugar gradually, and continue to whip until stiff peaks form.
Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Notes

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Comments

Karen Sharp says
October 12, 2017 at 6:35 am
The meringue is baked for 10 minutes. There is no raw egg, just mounds of beautiful topping.
Karen Peach says
October 12, 2017 at 5:08 am
What about that they are using raw egg whites? I thought raw eggs could cause salmonella. I tried making the meringue with a carton of pasteurized egg whites and it was awful. They just totally dissolved when I cut the pie. And they didn’t have any volume. What do people suggest now to not use raw egg whites?
Meceal LaBerge says
August 3, 2017 at 10:30 pm
almost like my mother’s recipe – limit the zest or save some to scatter on the top
Sue Graham says
August 3, 2017 at 12:56 am
I am a friend of Beverly Day Jarrett and love the recipes she shares and would like to get on your mailing list. Thank you for sharing such wonderful recipes. Sue Graham