Lemon Meringue Pie Recipe

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I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 8 servings


  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • Dash salt
  • 1-1/2 cups water
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/3 cup lemon juice (about 3 lemons)
  • 2 teaspoons grated lemon peel
  • 1 pastry shell (9 inches), baked
  • 3 egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Nutritional Facts

1 piece: 382 calories, 12g fat (5g saturated fat), 92mg cholesterol, 172mg sodium, 67g carbohydrate (47g sugars, trace fiber), 3g protein


  1. In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell.
  2. For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry.
  3. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store in refrigerator. Yield: 8 servings.
Originally published as Lemon Meringue Pie in Grandma's Great Desserts Cookbook 1992, p78

Sweet White Wine

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

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Reviewed Nov. 1, 2015

"It does not give directions on how to make crust or if you even bake a crust first Other than that sounds good"

Reviewed Jun. 22, 2014

"This is the best lemon meringue pie recipe I've ever used. The lemon flavor in the filling was just right, and also wasn't too sweet. The finished pie with the baked meringue was really beautiful. This is a keeper."

Reviewed Jan. 19, 2013

"Did not come out very good. The lemon filling was very thick. Could be the 6 Tbs of cornstarch is way too much. Might try again with less cornstarch."

Reviewed Nov. 24, 2011

"everyone loved it. Came out great"

Reviewed Nov. 1, 2010

"Wonderful recipe! My husband's favorite pie is lemon meringue. I have made quite a few versions but this one is a winner for "keepers"!"

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