ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tart Lemon Meringue Pie

Yield one 9-inch pie


  • 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
  • 9-Inch Pastry Shell
  • 1/4 teaspoon cream of tartar
  • 1/4 cup plus 2 tablespoons sugar

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes