How to make it

  • FILLING: In a heavy saucepan combine sugar cornstarch and salt; whisk in water. Bring to a boil; reduce heat and cook until thickened and clear.
  • Whisk some cooked mixture into the egg yolks then scrape into filling in the saucepan, whisking until well combined; cook another 2-3 minutes.
  • Remove from heat and whisk in butter and zest. Cool slightly.
  • Pour into prepared pie shell.
  • MERINGUE: Beat egg whites and cream of tartar to soft peaks; slowly add sugar and beat until stiff and glossy but not dry.
  • Spread over still warm filling making sure you seal the meringue to crust (to prevent meringue from shrinking)
  • Brown meringue in 375F oven.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    mishi ate it and said...
    Mmmmmmmmmm, I love lemon meringue pie but I have never ventured to make it. Thank you for sharing your recipe and I am sure to try it.
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