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Tasty Lemon Meringue Pie

 Tasty Lemon Meringue Pie
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
8 ServingsPrep: 35 min. Bake: 15 min. + chilling


  • 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


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

2 of 2

Tasty Lemon Meringue Pie (continued)

Directions (continued)

  • 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.
  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.