Lemon Merigue Pie

  • Yield 6 to 8 servings

Always a favorite!


5 -- eggs
3/4 cup sugar
5 tablespoons water
6 to 8 tablespoons fresh lemon juice
-- Grated rind of 1 lemon
1/4 cup butter or margarine
1 -- 9-inch pie crust baked
1/4 teaspoon cream of tartar
6 tablespoons sugar


  1. Separate 3 eggs, saving 3 whites for meringue.
  2. Beat 2 eggs and 3 yolks until light; add sugar gradually, beating constantly.
  3. Add water, lemon juice and rind, then put in double boiler over hot water.
  4. Add butter and cook until thickened.  Pour mixture into baked pie crust.
  5. Beat egg whites until frothy.
  6. Add cream or tartar and continue beating until stiff enough to hold a point.
  7. Gradually beat in sugar and continue beating until mixture is stiff and glossy.  Spread on pie filling.
  8. Bake in a preheated 300F oven for 15-20 minutes.

Recipe reprinted with permission from The Junior League of Columbus’ A Southern Collection Then and Now (The Junior League of Columbus, Georgia, Inc., 1994). 



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