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lemon meringue pie


Rate this recipe 1.2/5 (24 Votes)


  • 1baked pie shell
  • 6tblsp cornstarch
  • Dash salt
  • 1cup sugar
  • 2cups white sugar
  • 3egg yolks
  • 1tblsp margarine
  • 6tblsp lemon juice
  • 3egg whites
  • 1/4tsp cream of tartar
  • 6tblsp white sugar


Level of difficulty Difficult
Preparation time 60mins
Cooking time 10mins
Cost Average budget


Step 1

Mix cornstarch,salt,sugar,and 1/2 cup water in saucepan

Step 2

Gradually add 1&1/2 cups hot water

Step 3

Cook over medium heat, stirring constantly with a whisk until the mix comes to a boil and thickens

Step 4

Remove from heat and whisk in the egg yolks. Put back on heat and cook stirring constantly for 1 minute

Step 5

Remove from heat and add margarine and lemon juice. Let cool then pour into pie shell. Set aside

Step 6

Mix the egg whites and cream of tartar in deep bowl

Step 7

Using electric mixer, beat egg whites until soft peaks form

Step 8

Gradually add sugar,beating well between additions untilall sugar has been used and stiff peaks have formed

Step 9

Spread carefully over filling, sealing egg whites all the way to edges of pie shell

Step 10

Bake at 400 degrees for 5 to 10 minutes until meringue lightly browns

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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