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Best Lemon Meringue Pie

 Best Lemon Meringue Pie
Here’s a tart and tangy, tiny-enough-for-two pie that’s proof good things still come in small packages! Sent in by Sherie Crane of Wichita, Kansas. TIP: You can use a refrigerated prepared pie crust, but you won’t use it all for this recipe.
2 ServingsPrep: 45 min. Bake: 10 min. + chilling


  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 2 egg yolks, beaten
  • 2 teaspoons butter
  • 2 tablespoons lemon juice
  • 1/4 teaspoon grated lemon peel
  • 1 egg white
  • 1/4 teaspoon lemon juice
  • 1 tablespoon sugar


  • In a small bowl, combine flour and salt; cut in shortening until
  • mixture is crumbly. Gradually add water, tossing with a fork until a
  • ball forms. Cover and refrigerate for 15 minutes or until easy to
  • handle.
  • On a lightly floured surface, roll out pastry to fit a 5-in. pie
  • plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of

2 of 2

Best Lemon Meringue Pie (continued)

Directions (continued)

  • plate. Flute edges. Line unpricked pastry shell with a double
  • thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove
  • foil; bake 5 minutes longer. Cool on a wire rack.
  • For filling, in a small saucepan, combine sugar, cornstarch and salt.
  • Gradually stir in water until smooth. Cook and stir over medium heat
  • until thickened and bubbly. Reduce heat; cook and stir 2 minutes
  • longer. Remove from the heat. Gradually stir 2 tablespoons hot
  • filling into egg yolks; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir 2 minutes longer. Remove from
  • the heat. Gently stir in butter, lemon juice and peel. Pour into
  • crust.
  • For meringue, in a small bowl, beat egg white and lemon juice on
  • medium speed until soft peaks form. Gradually beat in sugar on high
  • until stiff, glossy peaks form and sugar is dissolved. Spread evenly
  • over hot filling, sealing edges to crust.
  • Bake at 350° for 10-12 minutes or until meringue is golden. Cool
  • on a wire rack for 30 minutes. Refrigerate for at least 3 hours
  • before serving. Yield: 2 servings.
Nutritional Facts: 1 serving equals 577 calories, 21 g fat (7 g saturated fat), 223 mg cholesterol, 370 mg sodium, 89 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.