Easy Lemon Meringue Pie



  • 1 1/2 c. sugar
  • 1/3 c. cornstarch
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1 1/2 c. cold water
  • 4 Large eggs, separated
  • 2 tbsp. butter
  • juice and zest of 2 lemons
  • Premade pie shell
  • 1/4 tsp. cream of tartar


  1. Preheat oven to 350º. In a saucepan over medium heat, combine 1 1/4 cups sugar, cornstarch, flour, and salt. Gradually stir in cold water until smooth. Cook, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly, then remove from heat.
  2. In a small bowl, beat egg yolks with a fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Bring to a boil and continue to cook, stirring constantly, until thick. Remove from heat.
  3. Stir in butter and lemon juice and zest.
  4. Pour filling into baked pie shell.
  5. Make meringue: In a large bowl, beat egg whites and cream of tartar until soft peaks form. Add remaining 1/4 cup sugar by the tablespoon until stiff peaks form.
  6. Spoon meringue onto hot filling and spread to edge of crust and seal well.
  7. Bake until meringue is golden brown, 12 minutes. Cool completely, about 1 hour, then refrigerate until filling is set, 3 hours.


Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach