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Lemon Meringue Pie

User Rating 3.5 Star Rating (3 Reviews)


Lemon Meringue Pie

Lemon Meringue Pie

Diana Rattray
Here's a delicious lemon meringue pie, made with fresh lemon juice, eggs, and other ingredients. Use a homemade or purchased pie shell for this pie.



  • 1 1/2 cups granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • dash salt
  • 1 1/2 cups hot water
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 scant teaspoon grated lemon peel
  • 1/3 cup fresh lemon juice
  • 1 baked pie pastry, 9-inch
  • 3 egg whites
  • 1 teaspoon lemon juice, optional
  • 6 tablespoons granulated sugar


In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; whisk to blend well. Gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell.

Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over the hot filling, covering completely. Bake at 350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.

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Slow Cooker Recipes | Casseroles | Main Recipe Index

User Reviews

Reviews for this section have been closed.

 1 out of 5
messofapie, Member nuttynana

Worked really hard on this for an hour. It was so stiff when I put it in the cooled crust then I cooked the meringue let it cool about two hours....my husband cut it and it ran all over the place. No I would not make it again. I'll find recipe that makes a pie not a drink.

8 out of 19 people found this helpful.

See all 3 reviews

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