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Lemon Meringue Pie

  • 1 1/2 cups sugar
  • 4 T. cornstarch
  • 4 T. flour
  • 1/2 tsp. salt
  • 3 cups boiling water
  • 4 egg yolks
  • 1/3 cup + 1 T. lemon juice
  • 1 pre-baked pie shell
Preparation -
Mix sugar, cornstarch, flour & salt together. Add to 3 cups water in saucepan. Bring to a boil, stirring constantly over medium high heat. Reduce heat and cook on low for a few minutes until mixture thickens. Add egg yolks. Stir in and cook for 2 more minutes. Stir in lemon juice. Pour into prebaked pie shell.

Meringue Topping

  • 4 egg whites
  • 1/2 cup sugar
Beat egg whites until very stiff. Fold in sugar. Spoon on top of lemon filling. Bake at 325 for 15 minutes or until edges of meringue topping are very lightly browned. Cool at room temperature for 1 hour, then refrigerate for 2 to 3 hours before serving.

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