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Lemon Meringue Pie

1½ cups sugar
3 tablespoons cornstarch
3 tablespoons flour
dash salt
1½ cups hot water
3 slightly beaten egg yolks
2 tablespoons butter
½ teaspoon lemon peel
⅓ cup lemon juice

In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat for 2 minutes. Remove from heat.

Temper the egg yolks by stirring in a small amount of the hot mixture into the egg yolks, then pouring the egg yolks into the hot mixture.

Return to heat and bring to a boil for 2 minutes, stirring constantly. Remove from heat.

Add butter and lemon peel. Slowly add lemon juice, mixing well.

Pour into prepared pie crust (baked and cooled). And spread meringue over top filling to edges.

Bake 350 degrees 12-15 minutes.

Cool and refrigerate.