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Lemon Meringue Pie

Serves: 8
Hands On Time: 
Total Time: 


1 1/2 cups sugar
3 large eggs, separated, plus 3 large egg yolks
Juice of 6 lemons (about 1/2 cup)
Zest of 1 lemon
4 teaspoons cornstarch
1 pie shell, baked and cooled


In a medium saucepan, whisk 1 cup of the sugar with the egg yolks, lemon juice, lemon zest, and cornstarch. Place over medium heat and bring to a boil. Cook, whisking constantly, until thick, about 5 minutes.

Pour the mixture into the pie shell. Refrigerate until firm and set, at least 45 minutes.

Heat the oven to 350 degrees. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until frothy. With the mixer on high speed, add the remaining 1/2 cup sugar in a slow, steady stream and continue to beat until stiff peaks form, 3 to 5 minutes.

Remove the pie from the refrigerator and top with the meringue. Bake until browned, 3 to 5 minutes. Serve immediately.


Per serving: 306 calories (percent of calories from fat, 29), 5 grams protein, 51 grams carbohydrates, 1 gram fiber, 10 grams fat (3 grams saturated), 159 milligrams cholesterol, 172 milligrams sodium.

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