Tart Lemon Meringue Pie

Oxmoor House
one 9-inch pie


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1 1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
2 cups cold water
1/2 cup lemon juice
3 eggs, separated
2 tablespoons butter or margarine
2 teaspoons grated lemon rind
3 to 4 drops yellow food coloring
1/4 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar


Combine 1 1/2 cups sugar, cornstarch, and salt in a large, heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth.

Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter. Cook over medium heat; stir constantly until thickened and bubbly. Cook 1 minute, stirring constantly. Remove from heat; stir in rind and food coloring. Pour into prepared pastry shell.

Combine egg whites (at room temperature) and cream of tartar; beat until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 12 to 15 minutes or until golden brown. Cool to room temperature.

Created date

February 2010