Lemon Meringue Pie

Recipe from Random Cuisine
Adapted from Kitchen Parade

Preparation Time: 20 mins
Cooking Time: 15 mins
Baking Time: 15-20 mins

1 baked pie shell or 1 store-bought graham pie crust

Lemon Filling
1/2 cup sugar
3 1/2 tbsp cornstarch
1/2 tsp salt
1 1/2 cup water
4 egg yolks
2 lemons, juiced and zested
3 tbsp butter

4 egg whites
pinch cream of tartar
1/2 cup sugar


1. Preheat oven to 350F.

2. Filling: In saucepan, stir sugar, cornstarch, salt and water. Turn to medium heat, cook until it bubbles, stir often.
3. Cook for an additional 3 mins, stir constantly. Turn heat off.
4. Beat egg yolks in bowl, then add in half cup of the hot mixture, immediately whisk.
5. Whisk combined mixture to the saucepan.
6. Turn to medium heat, cook for 3 more minutes, stir constantly. Turn off heat. Add butter, zest and lemon juice.

7. Meringue: In large bowl, beat egg whites and cream of tartar until frothy. Gradually add in the sugar and beat until stiff peaks.

8. Pour filling into pie shell.

9. With a spoon, spread meringue around the perimeter. Don't cover edges. Fill the center.

10. Bake for 15-20 mins until golden brown. Cool and refrigerate for 2 hours or overnight.