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Lemon Meringue Pie Recipe

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Lemon Meringue Pie image
Benny, Laura, Gabby, Robbie, Chloe, Alec, and Julia


This recipe for Lemon Meringue Pie, by , is from The Family Cookbook Project Number 2, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Catherine Anderson


1⅓ c. sugar
c. corn starch
tsp. salt
1 c. water
3 egg separated
2 tbsp. butter
1 tbsp. grated lemon ring
c. lemon juice (about 4 lemons)
pie crust (I use Pet Rit or Marie Calendar)

Bake pie crust according package directions and cool.
Combine sugar, water, cornstarch, salt in a medium saucepan. Heat stirring constantly until mixture comes to a boil and is thickened. Separate eggs in two bowls. Beat egg yolks add about cup of the hot mixture to the eggs stirring quickly. Stir egg mixture into remaining mixture in the pot. Cook stirring constantly over low heat for 2 minutes. Remove from heat. Stir in lemon juice, rind and butter.
Pour into cooled prepared pie crust and refrigerate a few hours.
Beat egg whites with tsp. cream or tarter and c. sugar. Beat until stiff. Pile on top of lemon pie and create peaks with the back of a spoon. Bake in 425 oven for 3-5 minutes or until peaks are browned.

Personal Notes:
Personal Notes:
This is a favorite of my kids and grandkids and one of my favorites.




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