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Easy Lemon Meringue Pie

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  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 3 Tablespoon
  All purpose flour 3 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Egg yolks 3 , beaten
  Butter/Margarine 2 Tablespoon, cut up
  Shredded lemon peel 1⁄2 Teaspoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Baked 9 inch pie crust 1 , cooled
  Meringue 1 Cup (16 tbs) (1 Recipe)

1 In a medium saucepan stir together the sugar, cornstarch, and flour. Gradually add the water, stirring constantly. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more.
2 Gradually stir about 1 cup of the hot mixture into the egg yolks. Pour egg yolk mixture into remaining hot filling in saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
3 Stir in the butter or margarine and lemon peel. Gently stir in the lemon juice.
4 Pour hot filling into cooled piecrust. Spread the Meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage. Bake the pie in a 350° oven for 15 minutes. Cool on a wire rack for 1 hour. Refrigerate 3 to 6 hours before serving; cover for longer storage.

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Easy Lemon Meringue Pie Recipe