• Cooking Time:
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I found this one when my grandson requested that I make one. He gave it a 2 thumbs up.


  • 1 3/4 c, sugar
  • 1/3 c. Cornstarch
  • Yolks from 4 eggs
  • Whites from 4 eggs
  • 1/2 c. Fresh lemon juice
  • 2 c. Water
  • 2 TB butter, cut up
  • 2 tsp freshly grated lemon zest
  • 1/2 tsp cream of tartar
  • 1 Pie Crust


  • Filling
  • Whisk 1 1/4 cups sugar and cornstarch in a 2 qt. Saucepan.
  • Whisk in egg yolks and lemon juice until smooth.
  • Stir in water; continue stirring over medium heat until mixture comes to a full boil.
  • Boil about 1 minute, stirring constantly, until filling is translucent and thick.
  • Remove from heat.
  • Add butter and lemon zest, stirring until butter melts.
  • Pour hot filling into baked pie shell.
  • Meringue:
  • Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted.
  • Gradually beat in 1/2 cup sugar, 1TB. at a time, beating well after each addition until sugar dissolves. Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
  • Spoon meringue around edge of filling; spread to edge of crust to seal.
  • Spoon remaining meringue in center; spread and swirl with back of teaspoon to cover filling evenly.
  • Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160*F.
  • Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours.
  • To serve, cut with a long-blade knife dipped in cold water.

Categories: Dessert  Eggs  Pie 
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