Virginia Scanlon'S Lemon Meringue Pie Supreme Recipe

Name: Virginia Scanlon'S Lemon Meringue Pie Supreme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. cornstarch; 2 Tbsp. flour; 1 c. sugar; 1/4 tsp. salt; 2 c. boiling water; 3 egg yolks, beaten; 2 Tbsp. butter or margarine; 6 Tbsp. lemon juice (2 large lemons); 1 Tbsp. grated lemon rind; 1 baked 9 or 10-inch shell; 2 egg whites; 4 Tbsp. sugar

Servings: persons

1/4 c. cornstarch
2 Tbsp. flour
1 c. sugar
1/4 tsp. salt
2 c. boiling water
3 egg yolks, beaten
2 Tbsp. butter or margarine
6 Tbsp. lemon juice (2 large lemons)
1 Tbsp. grated lemon rind
1 baked 9 or 10-inch shell
2 egg whites
4 Tbsp. sugar

1
Mix cornstarch, flour, the 1 cup sugar and salt together in saucepan.
2
Stir in boiling water and cook over medium heat, stirring constantly until mixture boils.
3
Reduce heat to low and cook 10 minutes, stirring occasionally.
4
Remove from heat and stir a small amount of hot mixture into beaten egg yolks.
5
Stir well and return to mixture in saucepan.
6
Cook 2 to 3 minutes, stirring constantly.
7
Add butter, lemon juice and lemon rind and stir well. Cool, covered, to room temperature before pouring in pastry shell.

1672

kcal

Calories

138

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 12 ingredients. The key ingredients include: 1/4 c. cornstarch, 2 Tbsp. flour, 1 c. sugar, 1/4 tsp. salt, and more.

Yes, Virginia Scanlon'S Lemon Meringue Pie Supreme 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.

Virginia Scanlon'S Lemon Meringue Pie Supreme

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