Lemon Meringue Pie – a delicious recipe with cornstarch, sugar, salt, boiling water, eggs, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cornstarch, sugar and salt in top of double boiler.
2
Add boiling water and blend thoroughly. Cook over direct heat, stirring constantly, until mixture is thick and clear.
3
Beat egg yolks and stir in a little of the hot mixture; pour back into double boiler and cook 2 minutes longer with constant stirring. Remove from heat. Add lemon juice, butter and lemon rind, mixing well. Cool and pour into pie shell. Beat egg whites until light. Add the 6 tablespoons sugar gradually and continue beating until stiff. Spread over pie filling so as to touch edges of crust all around and place in a moderate oven at 350u00b0 for 12 to 15 minutes or until golden brown. Cool before cutting.
1363
kcal
Calories
98
g
Fat
119
g
Carbs
10
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 8 ingredients. The key ingredients include: 1/3 c. cornstarch, 1 1/4 c. sugar, 1/4 tsp. salt, 1 1/2 c. boiling water, 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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