Easy Lemon Meringue Pie

Easy Lemon Meringue Pie


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Guests won't even notice how quick you created this lemon meringue pie. The only thing they would ask is a simple request for seconds.

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Time needed

15-20 min cooking

Serving Size / Yield

8 servings


  • 1 C. white sugar
  • 2 Tbs. white flour
  • 3 Tbs. corn starch
  • 1/4 tsp. salt
  • 1 C. water
  • 2 Tbs. lemon juice
  • 2 Tbs. butter
  • 4 egg yolks, beaten
  • 8 egg whites
  • 6 Tbs. white sugar
  • 1 tsp. cream of tartar
  • 1 6" prepared graham cracker pie crust

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Preheat your oven to 350 degrees F. To make lemon filling, in a medium saucepan, whisk together 1 C. sugar, flour, cornstarch and salt. Stir in water and lemon juice. Cook over medium-high heat, while stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 C. hot sugar mixture. Beat egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat.

Take pie crust and lightly coat with egg whites. Put in oven for 5 minutes. Crust will brown slightly. Fill pie with lemon mixture. In a large glass or metal bowl, whisk egg whites until foamy. Add cream of tartar and then add 6 Tbs. sugar gradually and continue to whip until stiff peaks form. Spread meringue over pie using a rubber spatula, sealing the edges at the crust. Bake in 8 to 10 minutes or until meringue is golden brown.

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