- 1 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups water
- 3 egg yolks, beaten
- 1 tablespoon butter
- 1/4 cup lemon juice
- 1 teaspoon grated lemon peel
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/4 teaspoon salt
- 1/2 cup sugar
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and peel until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator. Yield: 6-8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for World's Best Lemon Pie
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"This recipe was easy to make, but it didn't have enough lemon flavor or "tartness" for my taste. The texture was fine. If I made it again, I would add more lemon juice as one reviewer suggested."
"Easy to make and very good."
"Absolutely my favorite lemon meringue pie recipe!! I've made it several times and it always turns out perfect! My husband loves it!"
"This pie is unbelievably easy and has an excellent taste and texture. I actually added a bit more of all the ingrediants to make a 10" pie. I sell this pie in my restaurant and people absolutely love it. You won't be sorry for making it if you love Lemon Meringue Pie."
"Was delicious!! First time i ever made a lemon pie from scratch, was easy and sooo good! I used fresh squeezed lemon juice, i also used a graham cracker crumb crust instead of a pastry. Very delicious!"