Return to Content

Elaine Noyes' Lemon Meringue Pie

Elaine Noyes’ Lemon Meringue Pie
0 votes, 0.00 avg. rating (0% score)


  • 3 eggs
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 2 cups water
  • 2 lemons
  • 9-inch baked pie shell


Separate eggs. (Save whites for meringue.) Place beaten yolks, sugar, cornstarch, flour, salt, and water in saucepan. Cook on stove until thick. Remove from stove and add grated rind from lemons plus juice of lemons. Pour into baked pie shell.

Beat whites until stiff. Heat in pan until thick: 1/2 cup water, 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 cup sugar. Cool. Fold in beaten egg whites. Gently beat in 1 teaspoon vanilla. Spread on pie and bake 10 to 15 minutes at 350 degrees until browned.
Updated Friday, February 26th, 2010

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111