Homemade Lemon Meringue Cake


or 1 cup white sugar

or 2 tablespoons all-purpose flour

or 3 tablespoons cornstarch

or 1/4 teaspoon salt

or 1 1/2 cups water

or 2 lemons, squeezed and grated

or 2 tablespoons butter

or 4 egg yolks, beaten

or 1 pie crust (9 inches), baked

or 4 egg whites

or 6 tablespoons white sugar


Preheat the oven to 350 degrees

How to Make Lemon Filling: In a medium saucepan, combine 1 cup sugar, flour, cornstarch, and salt. Add water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently,

until mixture comes to a boil. Add butter. Place the egg yolks in a small bowl and gradually add 1/2 cup of the hot sugar mixture.Mix the egg yolk mixture with the remaining sugar mixture. Bring

to a boil and continue to cook, stirring constantly, until the mixture has thickened. Avoid heat. Pour the filling into the baked dough base.

Prepare the meringue: In a large glass or metal bowl, beat the egg whites until fluffy.Gradually add the sugar and continue beating until stiff peaks form. Spread the meringue over the cake and

seal the edges at the level of the crust.

Bake in the preheated oven for 10 minutes or until the meringue is golden brown.


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