Lemon Meringue Pie

My family has a handful of favorite pies.  And my mom would spend the week before Thanksgiving making one of each so that we all could have our favorite.  Lemon Meringue is one of them.  It's nice and tart, but rich at the same time.  And her meringue is awesome.  With all the moving around that we've done as a family, she's had to tweak it several times to adapt to different climates.  So whenever I need to make a meringue, my mom's the pro.  

Lemon Meringue Pie


1 baked 9 inch pie shell
1 1/4 cups sugar
1/4 tsp. salt
4 Tbs. cornstarch
2 Tbs. flour
1 1/2 cups water
3 egg yolks beaten
1/3 cup lemon juice
1/2 tsp. lemon rind
2 Tbs. butter


1. Combine sugar, salt, cornstarch, and flour in a medium saucepan.  

2. Add and lemon juice, whisk until smooth and completely dissolved.  Bring to a boil stirring constantly.  

3. Remove from heat pour about 1/2 cup of hot pudding into the beaten eggs.  Whisk together and return to rest of mixture, stirring and cooking for another 4 minutes.  Remove from heat and add lemon rind and butter.  Pour hot filling into cooked pie shell. 

4. Make Meringue. 



6 egg whites
¼ tsp. cream of tartar
¼ tsp. salt
¾ cup sugar


1. Preheat oven to 375 degrees. 

2. Beat egg whites & cream of tartar with an electric mixer, with a whisk attachment.  Beat until soft peaks form, gradually add sugar, 1 Tbs. at a time.  Beat until stiff peaks form.  Pile on hot filling, lift with spatula to form peaks.  

3. Bake at for 10-15 minutes or until golden.  Let cool for 2 hours, serve.

**Tip: Keep the filling hot until the meringue is ready to put on top so the meringue dose not weep.**

Makes 1, 9" pie
Serves 8