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Homemade Lemon Meringue Pie

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 8 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

  1. The meringue is baked for 10 minutes. There is no raw egg, just mounds of beautiful topping.

  2. 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?

  3. almost like my mother’s recipe – limit the zest or save some to scatter on the top

  4. 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