- Advertisement -

Best Lemon Pie

- Advertisement -
- Advertisement -



1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked


3 large egg whites
1/4 teaspoon salt
1/2 cup sugar


• In a medium saucepan, combine sugar, cornstarch, flour and salt.

Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat.

Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan

. Bring to boil. Cook and stir for 2 minutes. Remove from the heat.


Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed

. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool.

Store any leftovers in the refrigerator.

- Advertisement -

Leave a Comment