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 c. sugar; 3 Tbsp. cornstarch; 1/4 tsp. salt; 2 c. milk; 4 eggs, separated; 1 tsp. grated lemon rind; 3 Tbsp. butter or margarine; 1 baked 9-inch pie shell; 1/2 tsp. cream of tartar; 1/4 c. plus 2 Tbsp. sugar; 1/2 tsp. vanilla

Servings: persons

1 c. sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 c. milk
4 eggs, separated
1 tsp. grated lemon rind
3 Tbsp. butter or margarine
1 baked 9-inch pie shell
1/2 tsp. cream of tartar
1/4 c. plus 2 Tbsp. sugar
1/2 tsp. vanilla

1
Combine 1 cup sugar, cornstarch and salt in heavy saucepan. Gradually add milk, stirring until blended.
2
Cook over medium heat until mixture thickens and comes to a boil.
3
Boil 1 minute, stirring constantly.
4
Remove from heat.
5
Beat egg yolks until thick and lemon colored.
6
Gradually stir about 1/4 of hot mixture into yolks, add to remaining hot mixture, stirring constantly.
7
Cook over medium heat 2 to 3 minutes.
8
Remove from heat; stir in lemon rind, lemon juice and butter.
9
Spoon into pie shell.
10
Beat egg whites and cream of tartar 1 minute.
11
Gradually add 1/4 cup plus 2 tablespoons sugar, slowly beating until stiff.
12
Add vanilla.
13
Bake at 350u00b0 for 12 to 15 minutes.

629

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 c. sugar, 3 Tbsp. cornstarch, 1/4 tsp. salt, 2 c. milk, 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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