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Jane's Lemon Meringue Pie Recipe


Photo: Diana Rattray
This is a typical lemon meringue pie recipe made with a wonderful light meringue topping and fresh lemon filling.


  • 1 baked 9-inch pastry shell
  • 1 1/3 cups granulated sugar, divided
  • 3 tablespoons cornstarch
  • 1 1/2 cups cold water
  • 3 egg yolks, slightly beaten
  • finely grated zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 tablespoon butter
  • 3 egg whites


In a saucepan combine 1 cup sugar with cornstarch. Gradually stir in the cold water until smooth. Stir in the beaten egg yolks. Bring to a boil over medium heat, stirring constantly, and continue to boil and stir for 1 minute. Remove from heat. Stir in the lemon peel, lemon juice, and butter. Cool. Turn into the prepared pie shell. Beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread the egg white meringue mixture over the fulling, sealing to edge of crust. Bake in a preheated 350° oven for about 15 minutes, or until golden brown. Cool and store leftovers in refrigerator.


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