Prep 10 mins
Cook 15 mins
I made this pie this weekend.This is the best Lemon Meringue Pie I have ever tasted that is made from scratch. I used Meyer lemons, the juice of a Meyer lemon is sweeter and less acidic then the juice of a regular lemon. A good old fashion Lemon pie!
- Combine cornstarch, salt, sugar and cold water together in a medium sized saucepan. Stir well. Gradually stir in boiling water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
- Mix a little of the hot mixture into egg yolks. Stir egg mixture into hot mixture. Cook and stir for 1 minute. Remove from heat; add butter, lemon juice and lemon rind. Cool slightly, then pour into baked pie shell.
- Beat egg whites and cream of tarter in glass bowl until soft peaks form. Gradually add sugar, while beating, until peaks are firm.
- Spread meringue over lemon filling, making sure meringue touches pastry edges. Bake in a 350oF oven for 8-10 minutes or until peaks are golden. Cool before serving.