Quick Recipes and Easy

Lemon Meringue Pie


1 1/2 cups cold water
1 cup white granulated sugar
2 tablespoons all purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup lemon juice (about 2 lemons or bottled lemon juice)

1 tablespoon lemon zest (about 2 lemons)
2 tablespoons butter
4 egg yolks, beaten

4 egg whites
6 tablespoons white granulated sugar

Pie Crust

8 oz plain Flour
6 oz Margarine
pinch of Salt
2 tablespoons cold and 3 tablespoons hot Water


1 pkg Store-bought pie crust

In a saucepan whisk together water, sugar, flour, cornstarch, salt, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they disolve.

Cook over medium heat until mixture starts to simmer. Stir constantly.
Add butter, stir until melted.

Beat egg yolks in a small bowl. Add about 1/2 cup of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won’t scramble when added to the simmering lemon mixture.

Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed. Continue simmering lemon filling about 2-minutes until mixture thickens, stirring constantly.

Pour into cooked pie shell and allow to cool.

cook for 10 minutes

Place 4 egg whites in mixer and beat at high speed until they start to foam.

While continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30-seconds between spoonfuls of sugar.
Continue to beat egg whites until they can form stiff peaks.

Spread meringue over pie, starting on lemon pie filling, using rubber spatula. Spread over edges of crust, completely sealing in the lemon pie filling.

To form peaks in meringue, using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.

Place pie in 350°F oven for 15-minutes until high points of meringue are lightly browned.

Serve at room temperature or chilled.

Recipe contributed by Tasha Slone. For more recipes that you can use at home or publish on your own website, ezine, newsletter or blog visit

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