How to make lemon meringue pie.
Preheat oven to 400° F. Roll out pastry, line pie dish and bake for 10 minutes.Make lemon filling. Beat egg whites and cream of tartar using a mixer. Add the sugar a spoon at a time when mixture starts to form soft peaks. When ready fill the pie crust with lemon filling and spread the meringue on top. Ensuring the meringue reaches the edges of the pie crust. Bake for 10mins at 400° F.
- For lemon filling
- 4 egg yolks
- 1 3/4 cups sugar
- 1 3/4 cups water
- 1/2 cup cornstarch
- 1/4 cup butter
- 2/3 cup lemon juice
- 1 Tbsp grated lemon rind
- For meringue
- 4 egg whites
- 1/8 tsp cream of tartar
- 1/2 cup sugar
- For Pie Crust
- Follow this recipe
For 10 inch pie base
5 comments...
Okay, the first thing I noticed in your list of ingredients is the lack of egg yolks in the pie filling. It is assumed you are using 4 yolks in the filling? T.
Hi, it looks delicious, could you please tell me when do you add the cornstarch? Thank you!
Hi Marcela
The cornstarch goes in the same time as the water and the sugar for the lemon mix - Grandmom Price just forgets to mention it. Have a look at Nanna Ruth’s Lemon Meringue Pie - she explains in more detail,but uses a solightly different method. Enjoy
Your Grandmom sooo cute!! Thank you so much for sharing this with us! Precious memories…
Well spotted Terrill - I’ve updated the ingredients list to include the egg yolks. Thanks