How to make Homemade Lemon Meringue Pie


– 1 cup white sugar

– 2 tablespoons all-purpose flour

– 3 tablespoons cornstarch

– 1/4 teaspoon salt

– 1 1/2 cups water

– 2 lemons, juiced and zested

– 2 tablespoons butter

– 4 egg yolks, beaten

– 1 (9 inch) pie crust, baked

– 4 egg whites

– 6 tablespoons white sugar


– Preheat oven to 350 degrees

To Make Lemon Filling:

– In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.

– Stir in water, lemon juice and lemon zest.

– Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

– Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture.

– Whisk egg yolk mixture back into remaining sugar mixture.

– Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat.

– Pour filling into baked pastry shell.

To Make Meringue:

– In a large glass or metal bowl, whip egg whites until foamy.

– Add sugar gradually, and continue to whip until stiff peaks form.

– Spread meringue over pie, sealing the edges at the crust.

– Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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