4/2 - Lemon Meringue Pie Recipe

Name: 4/2 - Lemon Meringue Pie
Yield: 4 servings
Cuisine: American
Ingredients: 23 cup water; 12 cup granulated sugar; 2 tablespoons cornstarch; 3 tablespoons lemon juice (fresh or bottled); 1 large egg yolk; 2 tablespoons water; 1 large egg white, at room temp; 18 teaspoon cream of tartar; 2 tablespoons granulated sugar; 1 (6 inch) baked pie shells

Servings: persons

23 cup water
12 cup granulated sugar
2 tablespoons cornstarch
3 tablespoons lemon juice (fresh or bottled)
1 large egg yolk
2 tablespoons water
1 large egg white, at room temp
18 teaspoon cream of tartar
2 tablespoons granulated sugar
1 (6 inch) baked pie shells

1
Heat first amount of water until boiling.
2
Stir sugar and cornstarch together in small bowel.
3
Add lemon juice , egg yolk and second amount of water and mix well.
4
Stir into boiling water until mixture returns to a boil and thickens.
5
Pour into pie shell.
6
Heat oven 350 degrees F.
7
Meringue:.
8
Beat egg white and cream of tartar together in a small bowel until almost stiff.
9
Gradually beat in sugar until stiff.
10
Spoon over lemon filling and seal edges.
11
Bake for about 10 minutes until golden brown.
12
Cuts into 4 small wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 23 cup water, 12 cup granulated sugar, 2 tablespoons cornstarch, 3 tablespoons lemon juice (fresh or bottled), and more.

Yes, 4/2 - Lemon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

4/2 - Lemon Meringue Pie

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