Homemade Lemon Meringue Pie – a delicious recipe with shell, sugar, cornstarch, salt, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, cornstarch and salt in the top of a double boiler.
2
Add very gradually the water or milk.
3
Stir and cook these ingredients over, not in, hot water for 8 to 12 minutes or until it thickens.
4
Cover and cook for 10 minutes more.
5
Stir occasionally. Remove mixture from the heat.
6
Pour a little of it over 3 beaten egg yolks; beat this and return to mixture in a double boiler. Cook and stir gently, about 5 minutes more.
7
Remove from heat. Beat in 3 tablespoons butter, 1/3 to 1/2 cup lemon juice (real juice:
8
1 large or 1 1/2 medium lemons) and 2 teaspoons grated lemon rind.
9
Cool.
10
Pour custard into the cold pie shell.
11
Cover with meringue.
782
kcal
Calories
4
g
Fat
180
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (9-inch) baked pie shell, 1 c. sugar, 5 to 6 Tbsp. cornstarch, 1/8 tsp. salt, and more.
Yes, Homemade Lemon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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