Ingredients Jump to Instructions ↓

  1. 1/4 c. cornstarch

  2. 3 tbsp. flour

  3. 1 3/4 c. sugar

  4. 1/4 tsp. salt

  5. 2 c. water

  6. 4 egg yolks, slightly beaten

  7. 1/2 c. freshly squeezed lemon juice

  8. 1 tbsp. grated lemon zest

  9. 1 tbsp. butter



  12. 4 egg whites

  13. 1/4 tsp. cream of tartar

  14. 1/2 c. sugar

Instructions Jump to Ingredients ↑

  1. On lightly floured pastry cloth, roll the dough to an 11-inch circle, rolling with light strokes from the center to the edge. Fold dough in half; with the fold in the center, carefully transfer to a 9-inch pie plate. Unfold dough; fit into pie plate, pressing gently toward the center.

  2. Fold under edge of dough; press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate 1/2 hour. Preheat oven to 450 degrees. Prick entire surface of pie shell evenly with fork. Bake 8 to 10 minutes or until golden brown. Cool on rack.

  3. Make Lemon Filling: In medium-sized saucepan, combine cornstarch, flour, 1 3/4 cups sugar and the salt, mixing well. Gradually add the water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent.

  4. Quickly stir some of hot mixture into egg yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon zest and butter. Pour into baked pie shell. Preheat oven to 400 degrees.

  5. Make Meringue: In medium bowl of electric mixer, at medium speed, beat egg whites with cream of tartar until frothy. Gradually beat in 1/2 cup sugar, 2 tablespoons at a time, beating after each addition. At high speed, beat until stiff peaks form when beaters are raised.

  6. Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling the top decoratively. Bake 7 to 9 minutes or until the meringue is golden brown. Let cool completely on rack – 2 1/2 to 3 hours. Makes 8 servings.


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