Whip up This Scrumptious Lemon Meringue Pie Recipe

Sandy Stauffer’s Lemon Meringue Pie

Lemon Meringue Pie

One store-bought or home-baked 9-inch pie shell

½ cup sugar
¼ tsp. salt
¼ cup cornstarch
1 ½ cup water
4 egg yolks
½ cup sugar
2 tbsps. butter or margarine
Zest of 1 lemon
5 tbsp., 1 tsp. lemon juice

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7 egg whites
¼ tsp. cream of tartar
½ cup sugar

• Preheat oven to 350 degrees.

• Whisk together sugar, cornstarch and salt. Gradually add water to dissolve cornstarch.

• Cook over medium heat, whisking until it reaches a full boil.

• Boil, covered, 10 minutes, stirring after every minute.

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• In another bowl, whisk together yolks and sugar.

• Gradually whisk 1 cup of mixture in saucepan into yolk bowl.

• Return mixture to saucepan. Stir constantly for an additional 3 minutes.

• Remove from heat. Whisk in butter, lemon juice and zest until butter is melted.

• Using an electric mixer, whisk egg whites and cream of tartar in a separate bowl until mixture thickens.

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• Beat in sugar in a slow stream until meringue holds stiff peaks.

• Pour filling into pie shell and spread meringue over top, covering filling completely and sealing it to pie shell.

• Draw meringue up into peaks and bake in middle of oven until golden and firm to the touch (approximately 15 minutes).


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