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Lemon Pie in Meringue Shell

A delicious and different dessert, this lemon pie is a part of all our family's special occasions. Typically, I prepare it the day before and refrigerate overnight. Still, its sunny yellow filling and creamy topping make me want to dive right in.
  • Total Time
    Prep: 25 min. + standing Bake: 25 min. + cooling
  • Makes
    6-8 servings


  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar, divided
  • 4 large egg yolks
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream, whipped


  • Place egg whites in a small bowl; add cream of tartar; beat until soft peaks form. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25-30 minutes. Cool on a wire rack.
  • In a large saucepan, combine the egg yolks, lemon juice and zest, salt and remaining sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring.
  • Fold half of the whipped cream into lemon filling; spread into meringue shell. Top with remaining whipped cream. Refrigerate leftovers.
Nutrition Facts
1 slice: 286 calories, 14g fat (8g saturated fat), 147mg cholesterol, 73mg sodium, 39g carbohydrate (38g sugars, 0 fiber), 3g protein.

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  • Bobbrucega
    Jul 19, 2016

    I have made lemon meringue pies before, and I was very dissapointed with this one. The filling was not stiff enough. The shell had no substance, and the recipe did not give you enough lemon filling for the shell.

  • bje50
    Mar 30, 2013

    Going to have to find a better way to thicken the filling. I have made pies for 45 yrs., and like many ot the others, couldn't get it to thicken properly. Good taste, but just too runny.

  • abreendre
    Mar 13, 2012

    This is wonderful. What agreat twist, and no heavy crust

  • Alyneem
    Jul 2, 2008

    How much sugar are you supposed to add to which part?

  • Noemi
    Mar 8, 2008

    I'm always looking for flourless recipe because I can't eat wheat. This one is great!

  • jchrist67
    Aug 20, 2006

    No comment left