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Lemon Meringue Pie

 Lemon Meringue Pie
I think of my grandmother every time I make this'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.
8 ServingsPrep: 25 min. Bake: 15 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  • 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.
  • For meringue, beat egg whites, vanilla and cream of tartar in a bowl

2 of 2

Lemon Meringue Pie (continued)

Directions (continued)

  • 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.
  • Bake at 350° for 12-15 minutes or until meringue is golden. Cool.
  • Store in refrigerator. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 382 calories, 12 g fat (5 g saturated fat), 92 mg cholesterol, 172 mg sodium, 67 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.