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Classic Lemon Meringue Pie

 Classic Lemon Meringue Pie
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
6-8 ServingsPrep: 30 min. Bake: 25 min. + chilling


  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3 tablespoons cold water
  • 1-1/4 cups sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1-1/2 teaspoons grated lemon peel
  • 1/3 cup lemon juice
  • 1/2 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 4 egg whites
  • 3/4 teaspoon McCormick® Pure Vanilla Extract


  • In a small bowl, combine flour and salt; cut in shortening until
  • crumbly. Gradually add 3 tablespoons cold water, tossing with a fork

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Classic Lemon Meringue Pie (continued)

Directions (continued)

  • until dough forms a ball.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at
  • 425° for 12-15 minutes or until lightly browned.
  • For filling, in a large saucepan, combine the sugar, cornstarch,
  • flour and salt. Gradually stir in water until smooth. Cook and stir
  • over medium-high heat until thickened and bubbly. Reduce heat; cook
  • and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of 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 and lemon peel. Gradually stir in lemon juice just
  • until combined. Pour into the crust.
  • For meringue, in a saucepan, combine 2 tablespoons sugar and
  • cornstarch. Gradually stir in cold water. Cook and stir over medium
  • heat until mixture is clear. Transfer to a bowl; cool.
  • In a large bowl, beat egg whites and vanilla until soft peaks form.
  • Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat
  • in cornstarch mixture on high until stiff glossy peaks form and
  • sugar is dissolved. Spread evenly over hot filling, sealing edges to
  • crust.
  • Bake at 350° for 25 minutes or until the meringue is golden
  • brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3
  • hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 444 calories, 17 g fat (5 g saturated fat), 87 mg cholesterol, 282 mg sodium, 68 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.