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Lemon Meringue Pie

Lemon Meringue Pie
Lemon meringue pie

Try this Lemon Meringue Pie, it’s different, innovative and delicious.


Blind-Baked Crust


  • 2 cups sugar,
  • 3⁄4 cups flour,
  • 1⁄4 cup cornstarch,
  • 1⁄2 tsp salt,
  • 11⁄2 cups fresh-squeezed lemon juice (from about 12 lemons),
  • 3⁄4 cup water,
  • 6 eggs yolks,
  • 2 tbsp lemon zest,
  • 4 tbsp (1⁄2 stick) butter, softened.


  • 6 egg whites,
  • 1⁄2 tsp cream of tartar,
  • 3⁄4 cup sugar.


  1. Make the Blind-Baked Crust.
  2. Make the Filling: In a large saucepan, combine the sugar, flour, cornstarch, and salt. Mix the lemon juice with the water, and add 2 cups of this liquid to the dry ingredients in the saucepan. Heat over low to medium heat until well thickened, stirring nonstop. Whisk the yolks in another bowl. Add a couple spoonfuls of the hot lemon mixture to the eggs, stirring quickly so that the eggs don’t curdle. Then add the yolks to the saucepan and cook for another 2 minutes. Add the rest of the lemon-water liquid (1⁄4 cup), lemon zest, and butter to the saucepan. Cook and stir for a few more minutes. Remove from heat and pour into the baked pie shell.
  3. Prepare the Meringue: Combine all ingredients in a clean bowl, and mix with an electric mixer until stiff peaks form. Spoon on top of lemon filling and dab at the meringue with the back of a large spoon, pulling back with each stroke to create curlicue peaks.
  4. Bake at 375 degrees for around 10 minutes, but keep a close eye on it to prevent over-browning.
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About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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