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

Ingredients

  • 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
  • MERINGUE:
  • 3 egg whites, room temperature
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

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.

Directions

  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

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.

Sweet White Wine

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

Reviews for Lemon Meringue Pie

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 29, 2012

"This is a fantastic recipe. Loved it."

MY REVIEW
Reviewed Nov. 24, 2011

"everyone loved it. Came out great"

MY REVIEW
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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