All American Lemon Meringue Pie
Serves: 6-8
  • 1 cup Sugar, divided.
  • 6 tbsp sugar (for meringue)
  • 5 tbsp cornstarch
  • ¼ tsp salt
  • 1½ cup boiling water
  • 3 eggs, separated
  • 1 tbsp butter
  • ⅓ cup freshly squeezed lemon juice
  • 1½ tbsp grated lemon rind
  • Baked 9" pie shell (see recipe link below)
  1. Combine ½ c. sugar, cornstarch and salt in small sauce pan; mix well.
  2. Gradually stir in boiling water, while whisking. Bring to a boil over medium high heat, stirring constantly, until mixture is thick enough to form a mound when dropped from a spoon (about 5 minutes).
  3. Once thick, reduce heat slightly, cover and continue cooking for an additional 7 minutes, stirring occasionally to keep mixture from sticking.
  4. In the meantime, combine egg yolks with ½ cup sugar in a small bowl, mix well.
  5. Stir a small amount of hot mixture into egg yolk mixture, blend well.
  6. Immediately pour egg yolk mixture back into remaining hot mixture blending well.
  7. Continue to cook mixture on stove for 2 minutes, stirring constantly.
  8. Remove from heat. Add butter, lemon juice and lemon rind to mixture, stirring gently until well blended and butter has melted.
  9. Pour into baked pie shell.
  10. To make meringue, beat egg whites until foamy with electric mixer at high speed.
  11. Gradually add 6 tbsp sugar, 1 tbsp at a time, beating well after each addition.
  12. Beat egg whites until stiff, glossy peaks form when beaters are slowly.
  13. Spoon meringue unto lemon pie filling starting with the outer edges first and working your way inwards toward the middle. Finishing with a large mound in the center.
  14. Bake in 425 degree oven 5 minutes, or until the meringue is lightly browned.
  15. Cool on rack.
Recipe by Pure Grace Farms at