Mommy’s Lemon Meringue Pie

“She seeketh wool, and flax, and worketh willingly with her hands.”
Proverbs 31:13

Mommy’s are special, and create a wonderful atmosphere in our Hebrew Israelite homes, and that extra addition of homemade sweets is the icing on top! Hope you enjoy this lemon meringue pie recipe, a family favorite, I got from my mom.


8-inch pre-baked pie shell

1 1/2 cups sugar

¼ cup cornstarch

1 cup water

2 egg yolks, slightly beaten

2 tablespoons margarine or butter

2 teaspoons grated lemon peel

1/3 cup lemon juice

¼ teaspoon salt

2 egg whites


 In a saucepan, over medium heat, mix 1 cup sugar, cornstarch, and salt.  Then slowly stir in water while mixing.  Continue stirring until mixture thickens.

Let simmer for one minute without stirring

Slowly stir egg yolk into hot mixture, continue to let it cook while stirring for one additional minute.

Remove mixture and saucepan from the heat.

In blender (or by hand) whip egg whites and ½ cup sugar until fluffy meringue appears.

Blend into the mixture (that was removed from the heat) butter or margarine, grated lemon peel, and fresh lemon juice.

Immediately pour into 8-inch pre-backed pie shell and pour the meringue on top evenly.


Bake in 400F degree oven until pie is firm and meringue has a caramelized top coating.


Best served cold. Enjoy!

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