Lemon Meringue Pie II


A traditional lemon meringue pie, made entirely from scratch.

1 pie


  • 1 (9 inch) pie crust, baked

  • ½ cup cold water

  • 7 tablespoons cornstarch

  • 1 ½ cups hot water

  • 1 ½ cups white sugar

  • 3 egg yolks, beaten

  • 1 lemon, juiced and zested

  • 1 tablespoon butter

  • 3 egg whites

  • 6 tablespoons white sugar

  • 1 teaspoon lemon juice


  1. Preheat oven to 325 degrees F (165 degrees C).

  2. In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.

  3. In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.

  4. Pour filling into baked pie shell. Spread meringue over lemon filling.

  5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.

Nutrition Facts (per serving)

330 Calories
8g Fat
63g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 330
% Daily Value *
Total Fat 8g 11%
Saturated Fat 3g 16%
Cholesterol 81mg 27%
Sodium 137mg 6%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 3%
Total Sugars 48g
Protein 3g
Vitamin C 11mg 54%
Calcium 22mg 2%
Iron 1mg 4%
Potassium 67mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.