---

LEMON MERINGUE PIE

---

CRUST INGREDIENTS

• 1 1/4 CUPS FLOUR
• 1/2 TSP SALT
• 1/2 CUP BUTTER (CHILLED, CUBED)
• 3–5 TBSP ICE WATER
  (Or use a pre-made 9" pie crust)

---

LEMON FILLING

• 1 1/2 CUPS SUGAR
• 1/3 CUP CORNSTARCH
• 1/4 TSP SALT
• 1 1/2 CUPS WATER
• 4 EGG YOLKS (SAVE WHITES FOR MERINGUE)
• 1/2 CUP LEMON JUICE (FRESH)
• 1 TBSP LEMON ZEST
• 2 TBSP BUTTER

---

MERINGUE TOPPING

• 4 EGG WHITES
• 1/4 TSP CREAM OF TARTAR
• 1/2 CUP SUGAR
• 1/2 TSP VANILLA

---

INSTRUCTIONS

1. CRUST

• Mix flour and salt.
• Cut in butter until crumbly.
• Add water slowly until dough forms.
• Chill 30 minutes.
• Roll out and press into pie dish.
• Bake at 375°F for 20–25 min. Cool.

---

2. FILLING

• Mix sugar, cornstarch, salt in a pot.
• Stir in water. Cook over medium heat until thick.
• Beat yolks, slowly add hot mix, return to pot.
• Cook 2 minutes.
• Stir in lemon juice, zest, butter.
• Pour into crust.

---

3. MERINGUE

• Beat egg whites + cream of tartar until soft peaks form.
• Add sugar slowly, then vanilla.
• Beat until stiff, glossy peaks.
• Spread over hot filling, seal to crust.

---

4. BAKE

• Bake at 350°F for 15–20 minutes until golden.
• Cool completely, then refrigerate 3–4 hours before serving.

---

Would you like this as a printable PDF?