I love a lemon meringue pie when it is just a tad bit tart. The contrast between the sweet meringue and the tart lemon is so good. I’ve been promising to post my recipe for over a year now and today is the day.
I have been ‘cheating’ and using the store-bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores.
Favorite Lemon Meringue Pie
- 4 T. cornstarch
- 1 c. sugar plus 1/3 c. more for the meringue
- 1/4 c. lemon juice (I usually add a tad more as I like mine a bit tart.)
- 3 eggs, separated
- 1 1/2 c. water
- 1 t. vanilla, optional
- 1 pie crust, baked
Preheat oven to 400
Beat the egg yolks with a fork.
Combine the cornstarch, 1 cup of sugar, lemon juice, and water in a medium saucepan.
Bring to a boil over medium heat, stirring constantly.
Slowly drizzle in the yolks whisk quickly to blend.
Cook 4-5 minutes, stirring constantly.
Pour into baked shell.
For the meringue:
Beat the egg whites until stiff.
Slowly add in the sugar, a little at a time until mixed.
You can then fold in the vanilla, if desired.
Spread this over the top of the pie.
Bake 5-10 minutes or until browned.
Let cool 45 minutes to an hour before serving.
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