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Lemon Meringue Pie

Liz Berg
  • 63 minutes
  • Serves 8

INGREDIENTS

1

baked 9-inch pastry shell

1 1/2 cups

sugar

1/2 cup

cornstarch

1/8 tsp

salt

4

egg yolks (save the whites for the meringue!)

1 3/4 cups

water

1/2 cup

fresh lemon juice (from 3-4 lemons)

3 tbsp

butter

1 tsp

fresh lemon zest

4

egg whites, at room temperature

1 tsp

cream of tartar (depending on number of egg whites used)

1/2 cup

sugar

1/2 tsp

vanilla