Lemon Meringue Pie

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Ready Time: 50 Min
  • Servings: 8 servings
Meringue can be substituted with whipped cream.


  • 1/4 cup cornstarch
  • 3 count eggs
  • 1 cup sugar
  • 1/4 cup butter
  • 1/4 cup lemon juice
  • 1 teaspoon lemon extract
  • 1 cup milk
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 count pastry shell 9 inch
  • 1 count lemon


    1. Oven: 325 degrees
    2. Prepare pie shell and cool. Set aside.
    3. In saucepan combine sugar, cornstarch and 1/4 teaspoon salt; mix until smooth. Add butter and lemon rind continue stirring, then add lemon extract, juice and egg yolks. Stir in milk. Beat mixture well with rotary beater or wire whisk. Cook over medium heat, stirring constantly until thickened. Cool completely, then add sour cream. Spoon into pie shell and chill.
    4. Beat egg whites with 1/4 tsp salt and cream of tartar. When soft mounds form, add sugar a little at a time, continuing to beat until mixture is very glossy and stands in stiff peaks. Mound over top of pie, sealing the filling completely. Bake at 325 degrees for 12-16 minutes.
Nutritional Information
Lemon Meringue Pie

Servings Per Recipe: 8 servings

Amount Per Serving

Calories: 402

  • Total Fat: 18g
  • Cholesterol: 110mg
  • Sodium: 260mg
  • Total Carbs: 55g
  •     Dietary Fiber: 1g
  • Protein: 5g


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