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Lemon Meringue Pie

from Katie Kelly

I learned to make this recipe in 2002. It takes a bit of time, but it is worth it.

1 pie crust

1 cup sugar

1/4 cup cornstarch

1 1/2 cup milk

6 egg yolks

grated peel of 2 lemons

1/3 cup lemon juice

1 tbsp margarine

6 egg whites

1/2 cup sugar

1/2 tsp vanilla

Follow the instructions on the back of the pie crust. Bake it.

In medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly (I use beaters to make it extra smooth) bring to boil over medium heat. Boil 1 minute. Remove from heat. Stir in next 3 ingredients. Spoon hot filling into crust.

In small metal bowl, beat egg whites at high speed until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form. Spread meringue evenly over hot filling, sealing to crust. Make pretty peaks by moving a the back of a metal spoon in a circular motion and pulling away from pie.

Bake at 350˚ for 15 to 20 minutes or until golden. Cool on rack. Refrigerate.

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