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my mama's lemon meringue pie

Tammy_Raynes avatar
Recipe by
Tammy Raynes
@Tammy_Raynes
Natchitoches, LA

This was one of my Mama's pie recipe. She would make this every holiday. Mama died in 2005 and passed her love of cooking on to her daughters. This is one I love to make at the holiday and when I do....I remember Mama!

yield serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For my mama's lemon meringue pie

  • 1
    9" baked pie shell
  • 1 1/2 c
    sugar
  • 3 Tbsp
    plus 1 1/2 teaspoons cornstarch
  • 1 1/2 c
    water
  • 4
    egg yolks, lightly beaten
  • 1/2 c
    lemon juice
  • 3 Tbsp
    butter or margarine
  • 2 Tbsp
    grated lemon peel
  • 4
    egg whites
  • 1/4 tsp
    cream of tartar
  • 1/2 c
    sugar
  • 1/2 tsp
    vanilla

How To Make my mama's lemon meringue pie

  • 1
    FOR FILLING: Combine 1 1/2 cups sugar and cornstarch in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture thickens and boils.
  • 2
    Add about 1/3 of hot mixture to egg yolks, Mix well. Return to saucepan. Cook and stir 2 minutes. Stir in lemon juice, butter and lemon peel. Spoon into cooled baked pie crust.
  • 3
    FOR MERINGUE: Beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Beat in vanilla. Spread over filling, covering completely and sealing to edge of pie.
  • 4
    Bake at 375 degrees for 10 to 15 minutes or until meringue is lightly browned. Cool to room temperature before serving. Refrigerate leftover pie.
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