Print Options

Back to Lemon Pie in Meringue Shell >

Include these items:

Select reviews >

Taste of Home Logo

Lemon Pie in Meringue Shell

 Lemon Pie in Meringue Shell
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.
6-8 ServingsPrep: 25 min. + standing Bake: 25 min. + cooling


  • 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


  • 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.
  • 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.
  • Fold half of the whipped cream into lemon filling; spread into
  • meringue shell. Top with remaining whipped cream. Refrigerate
  • leftovers. Yield: 6-8 servings.

2 of 2

Lemon Pie in Meringue Shell (continued)

Nutritional Facts: 1 serving (1 slice) equals 286 calories, 14 g fat (8 g saturated fat), 147 mg cholesterol, 73 mg sodium, 39 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.