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Lemon Meringue Pie

I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    8 servings

Ingredients

  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • Dash salt
  • 1-1/2 cups water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/3 cup lemon juice (about 3 lemons)
  • 2 teaspoons grated lemon zest
  • 1 pastry shell (9 inches), baked
  • 3 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions

  • In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell.
  • For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry.
  • Bake at 350° until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.
Nutrition Facts
1 piece: 382 calories, 12g fat (5g saturated fat), 92mg cholesterol, 172mg sodium, 67g carbohydrate (47g sugars, 0 fiber), 3g protein.

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Reviews

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Average Rating:
  • ksakrn
    Nov 13, 2017

    I have never been able to find the perfect Lemon Meringue pie recipe until this! just right and easy to make!

  • Raneelia
    Nov 1, 2015

    It does not give directions on how to make crust or if you even bake a crust first Other than that sounds good

  • becky66
    Jun 22, 2014

    This is the best lemon meringue pie recipe I've ever used. The lemon flavor in the filling was just right, and also wasn't too sweet. The finished pie with the baked meringue was really beautiful. This is a keeper.

  • GBSailor
    Jan 19, 2013

    Did not come out very good. The lemon filling was very thick. Could be the 6 Tbs of cornstarch is way too much. Might try again with less cornstarch.

  • ambercastelli
    Nov 24, 2011

    everyone loved it. Came out great

  • Tennessee Momm
    Nov 1, 2010

    Wonderful recipe! My husband's favorite pie is lemon meringue. I have made quite a few versions but this one is a winner for "keepers"!

  • marebare1956
    Apr 12, 2010

    This pie tasted good and the merigue turned out beautifully but when I cut into it, it has all this moisture causing the crust to get soggy. Maybe I should have let the filling cool more before I put the merigue on. Any suggestions? I will probably try this again just to see what the results are the 2nd time before I am too quick to judge.

  • julabug2001
    Apr 11, 2010

    I have never made lemon meringue pie before and was very nervous. The recipe was easy to follow and the pie turned out great!!!

  • Darlene Gilbert
    Jan 4, 2009

    This was an awesome recipe, it was my first time trying to make lemon meringue from scratch rather than a box and this recipe will definatley be used over and over!! Thank you....I had a hard time with the meringue it took me a couple of takes to get it just right!!

  • Nancy_MI
    Oct 8, 2008

    This looks like the same recipe my grandmother used. Just in the last couple of times I have used this recipe though the custard comes out perfect until I put it in the oven to bake the meringue. Then the filling goes runny. Any suggestions for what I am doing wrong?