Lemon Meringue Pie

Lemon Meringue Pie

We all have so many fond memories of Kay’s Kitchen in Ketchikan, Alaska. The famous peanut butter pie, apple pie, cherry cream cheese. For me it was the luscious lemon meringue pie. This is a fun and easy recipe to follow, because Kay made her pies sweet, simple and delicious!


1 (9-inch) pie shell, baked
1 ⅓ cups, plus ⅓ cup sugar
6 tablespoons cornstarch
½ cup freshly squeezed lemon juice
4 eggs separated
1 ½ cups boiling water
2 tablespoons butter
¼ teaspoon cream of tartar
mint leaves, optional


Preheat the oven to 350°F.

In a heavy saucepan, combine 1 ⅓ cups sugar and cornstarch; add the lemon juice. In a small bowl, beat egg yolks; add to the lemon mixture. Gradually add the boiling water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 minutes. Remove from heat. Add butter; stir until melted. Pour into prepared pie shell.

In a small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add remaining ⅓ cup sugar, beating until stiff but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Cool. Chill before serving. Garnish with mint if desired.
Refrigerate leftovers.

Makes one 9-inch pie

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