Lemon Meringue Pie

In Uncategorized on June 9, 2013 at 6:48 am

1 1/2 C. sugar
3 tablespoon Cornstarch
3 egg yolks
3 tbsp buter
3 tbsp lemon juice
1 1/2 tbsp grated lemon rind
2 Cups water

Should be made in a double boiler unless you are very careful

Mix together sugar & cornstarch. Stir in boiling water, Cook over direct heat, stirring constantly until mixture thickens and boils. Beat egg yolks slightly & add a little of hot liquid. Then add egg mixture to hot liquid. Cook 5 mi. stirring constantly. Remove from heat. Blend in Butter, lemon juice & rind. Pour into cooled baked pie crust. Add meringue & bake until meringue is brown. 350 degrees for about 20 mi.


3 egg white
3 tablespoons water
1/2 teaspoon Cream of tartar

Whip with electric beater until it stands in peaks. Add 3 teaspoon of sugar & whip well. Spread on pie & bake 375 f for 20 mi or until golden brown.

(Editor’s note: This recipe was originally posted here online in July 2009, along with a recipe for “Quickie” Lemon Meringue Pie. On the blue recipe card below, Grandma tags this recipe as “Low Country.” Could it have been Aunt Bobbie’s?)

recipe lemon meringue pie

recipe lemon meringue pie 2

recipe lemon meringue pie 3

recipe lemon meringue pie 4

  1. This is the best! Deciding who would get the last piece of pie was always a source of great debate. I think this should be served every beach week and Thanksgiving!

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