Lemon Meringue Pie

Elaine makes the meringue for this delicious pie in a unique way that enables it to hold up overnight if that should be necessary. Important in her business – but unlikely!


3 eggs
1 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1 teaspoon salt
2 cups water
2 lemons, grated and juiced
1 9-inch pie shell, baked


Separate eggs (save whites for meringue). Place beaten yolks, sugar, cornstarch, flour, salt, and water in saucepan. Cook on stove over medium heat, stirring until thick. Remove from stove and add grated lemon rind and juice. Pour into baked pie shell.



1/2 cup water
1 tablespoon cornstarch
Pinch of salt
1/4 cup sugar
3 reserved egg whites
1/2 teaspoon vanilla


Combine all meringue ingredients except for egg whites and vanilla, and cook over medium heat until thick and transparent. Cool completely. While mixture is cooling, beat egg whites until stiff. Then fold egg whites into cooled mixture. Gently beat in vanilla and spread over pie. Bake 10 to 15 minutes at 350 degrees F until browned.

Cooking & Recipes


Serves 6 to 8.

Preparation Method

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