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Lemon Meringue Pie
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Grandma Rose made this recipe for Lemon Meringue Pie for many years. This recipe has definitely  stood the test of time.

Course: Dessert
Keyword: Cocoa Krispies, lemon, meringue
Servings: 6 servings
  • 1 1/4 cups sugar
  • 4 tablespoons heaping cornstarch
  • juice from 2 lemons
  • 1 tablespoon grated lemon zest
  • 1 1/2 cups boiling water
  • 3 egg yolks, save whites for meringue topping
  • 1 tablespoon heaping butter
  • 1 14.1 oz package refrigerated ready pie crust
  • Meringue
  • 3 egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons sugar
  1. Stir together sugar and cornstarch in a medium saucepan.
  2. Add rest of ingredients. Stir
  3. Place pan on top of a double boiler or over a large pan of simmering water.
  4. Cook until thick, stirring constantly.
  5. This can take anywhere from 15 to 20 minutes. Stir in 1 tablespoon butter.
  6. Remove pan from simmering water. Let cool.
  7. Make crust according to package directions for one-crust pie. Spoon filling into baked pie shell. Make meringue.

  8. Beat egg whites with salt and cream of tartar until foamy. Continue beating until soft peaks form. Sprinkle 1 tablespoon of sugar at a time over egg whites, beating well after each addition, beat whites until stiff peaks form.

  9. Spread egg whites on filling, spread filling to the edges to seal.
  10. Bake in a 350 degree oven until whites are golden brown, about 10 to 15 minutes. Watching closely.