Very Lemony Meringue Pie Recipe
Very Lemony Meringue Pie Recipe photo by Taste of Home

Very Lemony Meringue Pie Recipe

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As a winter resident of Florida, I have access to juicy tree-fresh lemons. They're at their zesty best in this mouthwatering family pie recipe.—Betty Bradley, Sebring, Florida
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
MAKES: 6-8 servings


  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 cup cold water
  • 3 egg yolks
  • 1/3 cup lemon juice
  • 3 tablespoons butter
  • 1 pastry shell (9 inches), baked
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • Dash salt
  • 6 tablespoons sugar

Nutritional Facts

1 piece: 376 calories, 13g fat (6g saturated fat), 96mg cholesterol, 186mg sodium, 62g carbohydrate (42g sugars, trace fiber), 4g protein


  1. Preheat oven to 325°. In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  2. Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into pastry shell.
  3. In a saucepan, combine cornstarch and water until smooth. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes. Remove from the heat. In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.
  4. Spread evenly over hot filling, sealing edges to crust. Bake 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Originally published as Very Lemony Meringue Pie in Country Woman July/August 2001, p31

Sweet White Wine

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

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Reviewed May. 21, 2015

"mine did not set up either I had lemon soup so the next day I poured it from the pie shell back into a saucepan and add more cornstarch until it thickened did have a good flavor"

Reviewed Mar. 12, 2011

"Anyone having troubles getting the filling to set up... just omit the butter. I did, and it came out perfect..."

Reviewed Mar. 12, 2011

"Fantastic! very tart, just the way I we like it!"

Reviewed Apr. 12, 2010

"This is a very yummy pie! I used fresh lemons right off the tree, in CA. I have made this twice. The first time, I used regular vanilla in the meringue, it turned it brown. I recomend clear vanilla, and perharps cutting down on the lemon juice to 3/4 cup. I followed thre receipe & it is a little runny, with the 1 cup, so I cooked it a bit longer after adding the lemon. That seemed to help. I also used Bakers Sugar. (it is a much finer grain sugar for the meringue and it turned out much better than the first pie) I also prefer the Pillsbury pie crust that is found in the refrigirated section. (red box and comes 2 to a box, just unroll and place in your own glass pie dish. No one will ever know it is boughten!) Good luck and enjoy! :@)"

Reviewed Apr. 9, 2010

"This is a wonderful receipe! I would however omit the vanilla in the meringue, for the fact that it turned it brownish instead of a beautiful white. I would also add a dash or two of yellow food coloring to brighten up the lemon. It is a wonderful sweet and tangy pie and my family loves it! Would definatly make again."

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