Lemon Meringue Pie

Jann Forrest


I love lemon any way you fix it and this is my favorite Lemon Meringue Pie.


☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top


  • 1
    deep dish pie mix/or frozen shell
  • 1 1/2 c
  • 3 Tbsp
  • 3 Tbsp
    all purpose flour
  • ·
    dash salt
  • 1 1/2 c
  • 3
    eggs, separated
  • 2 Tbsp
    butter or margarine (i use country crock)
  • 1/2 tsp
    finely shredded lemon peel
  • 1/3 c
    lemon juice
  • 1/2 tsp
    vanilla extract or flavoring
  • 1/4 tsp
    cream of tartar
  • 6 Tbsp

How to Make Lemon Meringue Pie


  1. Thaw pie crust (if using frozen) 10 minutes. Prick bottom and sides thoroughly with fork. Bake in 400 degree oven for 10 minutes or until nicely brown.
  2. In medium saucepan, combine the 1 1/2 C sugar, cornstarch, flood and salt. Gradually stir in water. Cook & Stir over medium heat until thickened and bubbly (it thickens fast and may tend to stick to pan so don't leave it). Reduce heat & Cook 2 minutes more. Remove from heat. Beat eggs yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to saucepan & Cook & stir 2 minutes more. Remove from heat.
  3. Stir in butter or margarine & lemon peel. Gradually stir in lemon juice mixing well. Pour into baked pie crust. Spread Meringue on top of hot filling, sealing to edges of pastry. Bake in 350 oven for 12 to 15 minutes. Cool & Chill.
  4. MERINGUE: In mixer bowl beat egg whites, vanilla & cream of tartar till soft peaks form (tips curl over). Gradually add 6 Tablespoons sugar, beating to stiff peaks.

Printable Recipe Card

About Lemon Meringue Pie

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Southern
Hashtag: #Good Anytime

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