Pie Filling:

  • 1 cup (250 ml) granulated sugar
  • 3 tbsp (50 ml) all-purpose flour
  • 3 tbsp (50 ml) corn starch
  • pinch of salt
  • 1 1/2 cups (375 ml) water
  • 2 egg yolks, beaten
  • 1 tbsp (15 ml) butter
  • 1/4 cup (63 ml) lemon juice
  • 2 tsp (8 ml) finely-grated lemon rind


  • 2 egg whites
  • 4 tbsp (60 ml) granulated sugar

Lemon Pie
Lemon Meringue Pie


Lemon Filling:
In a sauce pan over medium heat, mix together sugar, flour, cornstarch, salt, and water.  Bring to a boil while stirring constantly.  Continue to cook and stir for another 5 to 7 minutes.  Mixture will begin to thicken.

Lemon Pie Filling without Egg
Lemon Pie Filling

Take a little of the hot mixture and add it to the egg yolks.  This tempers the egg yolks so you don’t end up with scrambled eggs.  Once the egg yolks have been tempered, add them back to the sauce pan.  Continue cooking for another 2 minutes, stirring constantly.  Remove from heat and blend in butter, lemon juice, and lemon rind.

Yellow Lemon Pie Filling
Lemon Pie Filling

Pour mixture into a baked 9 inch pie crust.  I will also sometimes use a graham cracker crust for this pie.
Beat egg whites to very soft peaks.  Continue beating while slowly adding sugar.  Beat until stiff and the sugar is completely dissolved.

Spread over warm pie filling.  Make sure it is spread so that it joins the crust.  This will stop it from shrinking.

Bake at 400°F (205 C) for 7 to 8 minutes or until meringue is lightly browned.

Let cool to room temperature.

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