A & S Test Kitchen: Lemon Meringue Pie

First time I have ever made one in six decades! So simple I wonder, “what was I thinking!” Enjoy!

Lemon Meringue Pie

Lemon Meringue Pie



1 cup white sugar

2 tablespoon flour

3 tablespoons cornstarch

¼ teaspoon salt

1 ½ cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust (baked)

4 eggs whites

6 tablespoons white sugar



  1. Preheat oven to 350 degrees.
  2. To make lemon filling: In a medium saucepan, whisk together 1 cup of sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To make meringue: in a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing edges of crust.
Category: A & S Test Kitchen
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2 Responses
  1. Margie says:

    Thanks for bringing back a pie memory. My mom used to make a ‘Flapper Pie’. It was, apparently, a Canadian Prairie recipe with a meringue topping. I’m sorry to say I have never made one, but you have inspired me to make one with a lemon filling!

  2. admin says:

    I loved making this pie. It was easier than I thought! Your Flapper Pie sounds good too!