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Lemon Meringue Pie by


1 & 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon butter
1/3 cup lemon juice
3 egg whites
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 baked 9 inch pie shell


Cook 1 & 1/2 cups sugar, cornstarch, salt (dash), stir in 1 & 1/2 cups water. Cook over medium heat until thick. Reduce heat cook 2 more minutes; remove from heat and add egg yolks, butter, and lemon juice. In a mixing bowl, combine egg whites, vanilla and cream of tartar. Beat until soft peaks form. Gradually add 6 Tablespoons sugar. Beat until stiff peaks. Pour filling into baked pie shell. Spread meringue over filling. Bake 15 minutes at 350*F. Cool 1 hour. Chill for 3-6 hours.

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