Lemon Meringue Pie

Recipe file created November 15, 1999.
You can really taste the lemon in this. Squeeze your own juice if you have time.

Lemon Meringue Pie Ingredients
  • 1 single pie crust -- cooked
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • pinch of salt
  • 2 cup cold water
  • 3 egg yolks, beaten
  • 2 tablespoon margarine
  • 1/4 cup lemon juice
  • 1 tablespoon lemon rind (dried or fresh grated)


  • 3 egg whites
  • 1/4 cup granulated sugar
Combine sugar, cornstarch, lemon rind and salt in a saucepan. Stir in the water. Bring to a boil over medium heat, stirring constantly. Reduce heat and cook three minutes, stirring. Remove from heat. Add a small amount of the hot mixture to the egg yolks and stir in. Add a little more, until the egg yolks are warm. Pour into saucepan and return to heat. Bring to a boil once more. Remove from heat and stir in lemon juice and margarine. Pour into pie shell and cool.

Once filling is cool, make meringue: Preheat oven to 425 F. Beat egg whites until stiff but not dry. Gradually add sugar, beating between additions. Carefully spread over the pie, being sure to touch meringue to edge of crust. Bake 4 to 5 minutes, until light brown. Serve pie chilled.

Lime Meringue Pie

A little more tart than lemon. Very good. Substitue lime juice and lime rind for the lemon juice and lemon rind. Proceed as above.


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I like to use a graham crumb crust for this recipe.

-- Rox

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