Save on Pinterest

Classic Lemon Meringue Pie

Total Time

Prep: 30 min. Bake: 25 min. + chilling

Makes

8 servings

This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
Classic Lemon Meringue Pie Recipe photo by Taste of Home

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 to 3 tablespoons cold water
  • FILLING:
  • 1-1/4 cups sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1-1/2 teaspoons grated lemon zest
  • 1/3 cup lemon juice
  • MERINGUE:
  • 1/2 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 4 large egg whites
  • 3/4 teaspoon vanilla extract

Directions

  1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
  2. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned.
  3. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  4. Remove from the heat. Stir 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. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust.
  5. For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
  6. Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust.
  7. Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 444 calories, 17g fat (5g saturated fat), 87mg cholesterol, 282mg sodium, 68g carbohydrate (43g sugars, 1g fiber), 5g protein.

Recommended Video