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Very Lemony Meringue Pie Recipe

Very Lemony Meringue Pie Recipe

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 YIELD:6-8 servings


  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 cup cold water
  • 3 egg yolks
  • 1 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


  • 1. 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 at 325° for 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.

Nutritional Facts

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

Reviews for Very Lemony Meringue Pie

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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."

Reviewed Nov. 20, 2008

"I followed this receipe to the letter and it did not come out very well. The filling did not set up. When I cut into it, the filling runs all over the place. Was very embarassing."

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Wine Pairings

Sweet White Wine

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