Lemon Meringue Pie: Just the Recipe

Recipe from my Great-Grandma Mae. Makes one pie.


  • 3 eggs, separated
  • Zest of two lemons
  • Juice of two lemons
  • 1 1/4 cup boiling water
  • 1 1/4 cup sugar
  • 5 Tbsp flour
  • 1 Tbsp butter
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar
  • 6 Tbsp sugar


  1. Pre-heat oven to 450℉.
  2. Pre-bake pie crust at 450℉ for 10 minutes.
  3. Turn oven down to 350℉.
  4. Boil 1 1/4 cup water.
  5. In a medium saucepan, whisk the sugar and flour until combined.
  6. Pour boiling water over sugar mixture and place over medium heat.
  7. Cook until thickened.
  8. Separate eggs, set aside whites.
  9. Beat egg yolks.
  10. Add about 3/4 cup of hot sugar mixture to egg yolks a little at a time. Beat well with whisk between each addition.
  11. Add egg mixture to sugar mixture and mix well.
  12. Add lemon zest and juice, butter, and salt to sugar mixture.
  13. Cook for 2 minutes, whisking constantly.
  14. Set filling aside.
  15. Beat egg whites on medium-high until soft peaks form. About 1 minute.
  16. Add sugar, cream of tartar, and vanilla.
  17. Beat another 4 minutes, or until stiff peaks form.
  18. Pour filling into prepared crust.
  19. Add meringue on top of filling.
  20. Spread to seal the edges, and use an upward motion of your spatula to make small peaks.
  21. Bake at 350℉ for 12-14 minutes, until golden brown.
  22. Allow to sit until bottom of pie plate is completely cool.
  23. Enjoy!

Note: You can find the pie crust recipe here.

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