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Lemon Meringue Pie

Total Time

Prep: 25 min. Bake: 15 min.


8 servings

I think of my grandmother every time I make this'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.


  • 1 sheet refrigerated pie crust
  • 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
  • 3 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  1. Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling.
  2. 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.
  3. 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.
  4. Bake 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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