Lemon Meringue Pie


Grandma makes this dish sweet and easy, making it a lot of fun to follow. This pie doesn’t have any milk in it and is thickened with flour, cornstarch, and egg yolks.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 Hour 10 minutes


  • 1 cup white sugar
  • 2 tbsp all-purpose flour
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 1 ½ cups water
  • 2 lemons
  • 2 tbsp butter
  • 4 egg yolks
  • 1 pie crust, baked
  • 4 egg whites
  • 6 tbsp white sugar



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, combine 1 cup of sugar, flour, cornstarch, and salt to make the lemon filling. Lemon juice, lemon zest, and water are all combined. Stirring regularly, cook the mixture over medium-high heat until it boils. Add butter and stir. In a small dish, whisk together the egg yolks and 1/2 cup of the hot sugar mixture. Back into the leftover sugar mixture, and whisk the egg yolk mixture. Until thick, bring to a boil and simmer while stirring continually. Get rid of the heat. The filling is poured into the baked pastry shell.
  3. Whip egg whites until frothy in a sizable glass or metal basin to make meringue. Gradually incorporate sugar, and beat the mixture until stiff peaks are formed. The meringue should be spread over the pie and sealed at the crust’s edges.
  4. For 10 minutes, or until the meringue is golden brown, bake in a preheated oven.


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