The Best Lemon Meringue Pie

  • 1-1/2 cups plus 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all purpose flour
  • pinch salt
  • 1-1/2 cups hot water
  • 3 eggs, separated
  • 2 tablespoons butter
  • 1/2 teaspoon lemon zest
  • 1/3 cup lemon juice
  • 1 baked 9-inch pie crust
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  1. Mix 1-1/2 cups sugar, cornstarch, flour and salt  in a medium saucepan and gradually add the hot water stirring constantly.  Cook over high heat while stirring until the mixture boils.  Reduce heat to medium and cook for 2 more minutes.
  2. Beat the egg yolks and stir a few tablespoons of the sugar mixture into the yolks.  Slowly add the yolk mixture back to the saucepan and return to a boil stirring constantly for 2 minutes.  Stir in the butter, lemon juice and lemon peel. Remove from heat.
  3. Preheat oven to 350 degrees F.  Whisk the egg whites, cream of tartar and vanilla until they become foamy and soft peaks form.  Whisk in the remaining 6 tablespoons of sugar 1 tablespoon at a time until the sugar is dissolved and stiff peaks have formed.
  4. Pour the lemon filling into the pie crust.  Distribute the meringue evenly over the top of the filling.  Bake 12 to 15 minutes until meringue is golden.
Note:  You can use a pie crust shield to keep the edges of your crust from overcooking if needed.

1 comment:

  1. What a great recipe! This is my favorite pie for sure.