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Tasty Lemon Meringue Pie Recipe

Tasty Lemon Meringue Pie Recipe

The recipe for this yummy lemon pie comes from my grandmother. It's a lovely, special dessert that feels like "home."—Merle Dyck, Elkford, British Columbia
TOTAL TIME: Prep: 35 min. Bake: 15 min. + chilling YIELD:8 servings


  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • Pinch salt
  • 2 cups cold water
  • 2 egg yolks, lightly beaten
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon butter
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 6 tablespoons sugar
  • Pastry for single-crust pie (9 inches), baked


  • 1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer.
  • 2. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, peel and butter until butter is melted. Set aside and keep warm.
  • 3. For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • 4. Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Yield: 8 servings.

Wine Pairings

Sweet White Wine

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