Lemon Meringue Pie

“This is another one of my husband, Steve’s favorite pies. It is a great use for all the Meyer lemons that grow on our bush in the front yard.” – Calla Ferre

“Wonderful, rich lemon filling in this pie. And doesn’t taste artificial like those that you buy at the store.” – April Ferre

Lemon Meringue Pie

Course: Pies


  • 1 Baked 9-Inch Pie Crust
  • 1 1/2 Cups Sugar
  • 1/3 Cup Cornstarch
  • 1 1/2 Cups Water
  • 3 Egg Yolks Slightly Beaten
  • 3 Tablespoons Butter
  • 1/4 Cup Lemon Juice
  • 1 Tablespoon Plus 1 Teaspoon Grated Lemon Rind
  • 1 Recipe Meringue


  • Mix sugar and cornstarch in saucepan. Stir in water in gradually. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
  • Slowly stir half the hot mixture into egg yolks. Then beat egg mixture into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat.
  • Continue stirring until smooth. Blend in butter, lemon juice, and grated lemon rind.
  • Pour into baked pie shell. Cover with Meringue, sealing edges of pie. Bake at 400 degrees until a delicate brown, about 8 to 10 minutes. Cool and serve.

Recipe – Calla Ferre

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