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Taste a classic recipe! This pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping.
- 1 cup unrefined cane sugar
- ⅓ cup organic cornstarch or tapioca starch
- 1 ½ cup filtered water
- 3 egg yolks, whisked (save whites!)
- 3 Tablespoons organic butter
- ¼ cup lemon juice (use Meyer lemons)
- 2 Tablespoons fresh lemon zest
- 3 egg whites
- ¼ tsp. cream of tartar
- ¼ cup unrefined cane sugar
- 1 - 9-inch pie shell
Mix sugar and cornstarch together in a medium saucepan. Gradually stir in water. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil for 1 minute.
Slowly stir half of the hot mixture into the egg yolks, whisking constantly so they do not scramble. Add egg mixture to the saucepan and cook for another minute, stirring continuously. Remove pan from heat and blend in butter, lemon juice and rind, stirring until smooth. Pour into a 9” baked pie shell.
Preheat oven to 400 degrees. With an electric mixer, beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a small amount at a time. Continue beating until stiff and glossy. Do not underbeat.
Pour meringue onto hot lemon pie filling, carefully sealing the meringue onto the edge of the crust. Use a silicone spatula to create “peaks” in the meringue, forming a decorative pattern. Bake 8-10 minutes, or until delicately browned. Cool pie and enjoy.Recipes Home
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