Lemon Meringue Pie Recipe

Name: Lemon Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. water; 1 c. sugar; 1 Tbsp. oleo; 1/3 c. cornstarch; 1 tsp. grated lemon rind; 1 pie shell, baked; 3 Tbsp. cold water; 3 eggs, separated (at room temperature); 2 Tbsp. milk; 6 Tbsp. lemon juice; 6 Tbsp. sugar; 1 tsp. lemon juice

Servings: persons

1 1/4 c. water
1 c. sugar
1 Tbsp. oleo
1/3 c. cornstarch
1 tsp. grated lemon rind
1 pie shell, baked
3 Tbsp. cold water
3 eggs, separated (at room temperature)
2 Tbsp. milk
6 Tbsp. lemon juice
6 Tbsp. sugar
1 tsp. lemon juice

1
Combine 1 1/4 cups water, 1 cup sugar and oleo in heavy saucepan.
2
Cook over medium heat until sugar is dissolved, stirring constantly.
3
Dissolve cornstarch in 3 tablespoons cold water.
4
Add to hot mixture, stirring constantly.
5
Cook over medium heat until mixture is thickened and transparent.
6
Beat egg yolks with milk and add a small amount of mixture into yolks.
7
Add yolk mixture to saucepan mixture, stirring constantly.
8
Remove from heat and stir in lemon juice and the lemon rind; cool slightly. Spoon into pastry shell and top with meringue.

515

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 1 1/4 c. water, 1 c. sugar, 1 Tbsp. oleo, 1/3 c. cornstarch, and more.

Yes, 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.

Lemon Meringue Pie

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