Lemon Meringue Pie

Lemon meringue pie


  • 1 1/2 cups Granulated sugar
  • 3 tablespoons Cornstarch
  • 3 tablespoons All purpose flour
  • 2 rm Salt
  • 1 1/2 cups Hot water
  • 3 Egg yolks, slightly beaten
  • 2 tablespoons Butter
  • 1 level tsp Grated lemon peel
  • 1/3 cup Fresh lemon juice
  • 1 Baked pie pastry, 9-inch
  • 3 Egg whites
  • 1 tsp Lemon juice, optional
  • 6 tablespoons Granulated sugar


  1. In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well.
  2. Gradually stir in the hot water.
  3. Place over a medium heat and bring to a boil, stirring constantly.
  4. Reduce the heat to a low flame; continue cooking by stirring for 8 minutes.
  5. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to the hot mixture in the saucepan.
  6. Bring to a boil, stirring constantly, and cook for 4 minutes longer.
  7. Add the butter and lemon peel. Slowly stir in 1/3 cup lemon juice.
  8. Pour into baked and cooled pie shell.


  1. Beat the egg whites with 1 teaspoon lemon juice (if used) to soft peaks.
  2. Gradually add the 6 tablespoons of sugar, beating until stiff peaks are formed and the sugar has dissolved.
  3. Spread the meringue over the hot filling to make your choice of design, covering completely.
  4. Bake at 350° for 12 to 15 minutes, until golden brown.
  5. Cool pie completely before serving.


The enclosed recipe is donated by Chef Mariam, the Pastry Chef for the Eastern & Oriental Hotel, Penang and the photo is taken by our resident Blog Reporter Mazeta Walters.