Very Lemony Meringue Pie Recipe

2.5 4 6
Very Lemony Meringue Pie Recipe
Very Lemony Meringue Pie Recipe photo by Taste of Home
Publisher Photo

Very Lemony Meringue Pie Recipe

Read Reviews
2.5 4 6
Publisher Photo
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
Recommended: Lemonade Desserts
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + chilling

Ingredients

  • 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
  • MERINGUE:
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • Dash salt
  • 6 tablespoons sugar

Directions

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.
Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into pastry shell.
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.
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.
Originally published as Very Lemony Meringue Pie in Country Woman July/August 2001, p31

Nutritional Facts

1 piece: 376 calories, 13g fat (6g saturated fat), 96mg cholesterol, 186mg sodium, 62g carbohydrate (42g sugars, 0 fiber), 4g protein.

  • 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
  • MERINGUE:
  • 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.
Originally published as Very Lemony Meringue Pie in Country Woman July/August 2001, p31

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Reviews forVery Lemony Meringue Pie

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MY REVIEW
Karen User ID: 9269760 274744
Reviewed Oct. 1, 2017

"This is the worst pie I had ever made. I have been baking for over 30 yrs. It did not set up followed the recipe to a T, left a horrible aftertaste Family tried it regardless of it being runny, Was not impressed with meringue either took one bite we threw the pie away Will definitely never make again. If I could give it a quarter of a star I would"

MY REVIEW
angiemcdougal User ID: 1160287 122912
Reviewed Apr. 12, 2010 Edited Jun. 27, 2016

"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. 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! :@)"

MY REVIEW
angiemcdougal User ID: 1160287 80499
Reviewed Apr. 9, 2010 Edited Jun. 27, 2016

"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. 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! :@)"

MY REVIEW
THECOOK1 User ID: 1104941 80498
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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