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Tasty Lemon Meringue Pie Recipe

Tasty Lemon Meringue Pie Recipe photo by Taste of Home

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The recipe for this yummy lemon pie comes from my grandmother. It's a lovely, special dessert that feels like "home."—Merle Dyck, Elkford, British Columbia

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Tasty Lemon Meringue Pie Recipe

Prep: 35 min. Bake: 15 min. + chilling

Yield: 8 Servings

35 15 50

Ingredients

1/2 cup sugar
1/4 cup cornstarch
Pinch salt
2 cups cold water
2 egg yolks, lightly beaten
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon butter
MERINGUE:
3 egg whites
1/8 teaspoon cream of tartar
6 tablespoons sugar
Pastry for single-crust pie (9 inches), baked

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, peel and butter until butter is melted. Set aside and keep warm.
For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Yield: 8 servings.

Originally published as Lemon Meringue Pie in Taste of Home December/January 2008, p34

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Tasty Lemon Meringue Pie

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Reviewed on Nov. 21, 2012 by kelli2kellyk

This recipe does NOT call for enough thickener, egg yolks and calls for 1/2 cup too much water...which means it does not thicken properly. What a waste of time!! Now I have to start all over again

Reviewed on Mar. 24, 2012 by blhenn

This is a really good recipe for sure. I don't like really tart lemon meringue pie's so this is good because it's more tame on the tart. But I would have to say it needs to be bigger because it is not enough filling for a large pie crust. But flavor is yummy for sure.

Reviewed on Apr. 15, 2010 by tthomp1983

This is a good pie, I would like to have a more lemoning flavor though and more filling, It seemed as though not enough filling for a deeper pie dish, but overall it was good

Reviewed on Nov. 29, 2008 by supermom45

this is a very shcumpish cake you should try it.