Lemon Meringue Pie – a delicious recipe with pie shell, sugar, cornstarch, salt, water, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook pie crust.
2
Combine 1 1/3 cups sugar, cornstarch and salt in medium-size saucepan.
3
Gradually stir in water.
4
Cook over medium heat, stirring constantly until mixture comes to a boil and is thick.
5
Boil 1 minute.
6
Remove from heat.
7
Beat egg yolks slightly in small bowl.
8
Slowly blend in 1/2 cup of hot mixture. Slowly stir back into rest of hot mixture.
9
Cook, stirring constantly over low heat 2 minutes.
10
Remove from heat.
11
Stir in margarine, lemon rind and lemon juice.
12
Pour into cooled pie shell.
13
Cover with wrap and refrigerate until cold (3 hours). Beat egg whites with cream of tartar until foamy white.
14
Sprinkle in 1/2 cup sugar, beating until stands in peaks.
15
Spread on pie. Cook at 425u00b0 for 3 to 5 minutes until brown.
694
kcal
Calories
10
g
Fat
142
g
Carbs
13
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 11 ingredients. The key ingredients include: 1 pie shell, 1 1/3 c. sugar, 1/2 c. cornstarch, 1/4 tsp. salt, 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.
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