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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 382 kcal

Ingredients
  

  • 1 9" Deep Dish Pie Crust or we make a homemade crust.
  • 1 1/2 cups sugar
  • 1/3 cup lemon juice (about 3 lemons)
  • 1/2 tsp salt
  • 1 1/2 cups water
  • 3 large egg yolks
  • 2 tsp grated lemon rind
  • 6 tbsp corn starch
  • 2 tbsp butter

Meringue

  • 3 large egg whites
  • 1 tsp vanilla
  • 1/4 tsp cream of tarter
  • 6 tbsp sugar

Instructions
 

  • Preheat oven to 375°. Roll pastry 2 inches larger than an inverted 9-inch pie pan. Poke pie crust at 1/2-inch intervals with a fork before baking. 
  • In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium heat until thickened. Reduce heat; cook and stir 2 additional minutes.
  • Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. 
  • Stir in butter, lemon juice and zest. Pour hot filling into pastry shell.
  • For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form.
    Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry.
  • Take a spatula and spread the meringue evenly over the pie filling. Bake until meringue is golden brown, 12-15 minutes. Cool. Store in refrigerator.
  • Use a knife dipped in coldwater to cut baked meringue into serving pieces,
  • Adapted from Taste Of Home.
Keyword dessert recipes, Lemon Chiffon Pie, treasured recipe