This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Excellent recipe! Nice and lemony, not too sweet with good proportions of curd and meringue. My second attempt on lemon meringue pie. I recommend stirring the curd very frequently to prevent burning.

Finally I have found the perfect recipe for lemon meringue pie! I made this tonight for my dad and it came out great. The only thing that I wasn’t clear on was the amount of lemon juice to use.

I’m an experienced baker but never tried lemon meringue pie because it’s not my favorite. The ones I’ve tried were either sour or gummy or both. A friend requested a lemon pie so I gave it a shot.


1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 fruit, without seeds lemons, juiced and zested
2 tablespoons butter
4 large egg yolks, beaten
1 (9 inches) pie crust, baked
4 large egg whites egg whites
6 tablespoons white sugar


Step 1: In a large mixing bowl, add in the egg whites and whisk until it becomes foamy.

Step 2: Add in the sugar moderately and whisk until stiff peaks form.

Step 3: Spoon the meringue on top of the pie and spread it all over the pie.

Step 4: Place inside the preheated oven and bake for 10 minutes or until the meringue turns golden brown.

Step 5: Remove from the oven and let it sit on a wire rack to cool.

Step 6: Serve and enjoy!


  1. Nancy Hite
  2. Barbara

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