Mom's Lemon Meringue Pie Recipe

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Mom's Lemon Meringue Pie

Katrina Freed


My mother made everything from scratch. She didn't use a box, or a can of anything. Her lemon pie was no exception... made only with real lemons. My aunt always used mom's recipe and told stories of how she could walk out in her yard and pick fresh lemons to make it.

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egg yolks
1 1/2 c
1/3 c
plus 1 tbsp cornstarch
1 1/2 c
3 Tbsp
2 tsp
grated lemon peel
1/2 c
lemon juice
drops yellow food coloring


egg whites
1/4 tsp
cream of tartar
6 Tbsp
1/2 tsp


1Prepare a pie shell using your favorite pie crust recipe. Prick sides and bottom with a fork and bake 10 minutes, then cool and set aside

2Beat egg yolks in a small bowl and set aside

3In a medium sized sauce pan, mix cornstarch and sugar then gradually stir in water. Cook over medium heat, stirring constantly until mixtures thickens and boils. Boil and stir one minute

4Immediately stir half of the hot mixture into the small bowl of egg yolks, then pour contents of bowl back into sauce pan and stir. Boil and stir for 2 minutes

5Remove from heat and stir in the rest of the ingredients for the filling

6Pour filling into prepared pie crust

7Beat egg whites and cream of tartar with electric mixer on high speed until foamy

8Beat in sugar one tablespoon at a time

9Continue beating until egg whites peak and turn glossy

10Beat in vanilla

11Spoon meringue over pie filling making sure to seal it all the way to the edge of the crust completely covering filling.

12using a teaspoon make decorative peaks in the meringue as desired

13Bake at 400 degrees for 8 - 12 minutes until meringue is light brown.

14Remove from oven and allow to cool for two hours

15Cover and refrigerate until serving time

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom