Back to Lemon Pie in Meringue Shell

Print Options


Card Sizes

Lemon Pie in Meringue Shell Recipe

Lemon Pie in Meringue Shell Recipe

A delicious and different dessert, this lemon pie is a part of all our family's special occasions. Typically, I prepare it the day before and refrigerate overnight. Still, its sunny yellow filling and creamy topping make me want to dive right in.
TOTAL TIME: Prep: 25 min. + standing Bake: 25 min. + cooling YIELD:6-8 servings


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar, divided
  • 4 egg yolks
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream, whipped


  • 1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25-30 minutes. Cool on a wire rack.
  • 2. In a large saucepan, combine the egg yolks, lemon juice and peel, salt and remaining sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring.
  • 3. Fold half of the whipped cream into lemon filling; spread into meringue shell. Top with remaining whipped cream. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts

1 slice: 286 calories, 14g fat (8g saturated fat), 147mg cholesterol, 73mg sodium, 39g carbohydrate (38g sugars, 0 fiber), 3g protein.

Reviews for Lemon Pie in Meringue Shell

Sort By :
Bobbrucega User ID: 8896304 250627
Reviewed Jul. 19, 2016

"I have made lemon meringue pies before, and I was very dissapointed with this one. The filling was not stiff enough. The shell had no substance, and the recipe did not give you enough lemon filling for the shell."

bje50 User ID: 7206335 132648
Reviewed Mar. 30, 2013

"Going to have to find a better way to thicken the filling. I have made pies for 45 yrs., and like many ot the others, couldn't get it to thicken properly. Good taste, but just too runny."

abreendre User ID: 1799143 153351
Reviewed Mar. 13, 2012

"This is wonderful. What agreat twist, and no heavy crust"

Alyneem User ID: 1069019 149469
Reviewed Jul. 2, 2008

"How much sugar are you supposed to add to which part?"

Noemi User ID: 1736025 135130
Reviewed Mar. 8, 2008

"I'm always looking for flourless recipe because I can't eat wheat. This one is great!"

Loading Image

Wine Pairings

Sweet White Wine

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