Real Recipes From Real Home Cooks ®

lemon meringue pie

(5 ratings)
Blue Ribbon Recipe by
Penny Burdge
Lenexa, KS

Originally from my grandmother via my mom. I've adjusted it through the years to make it tarter because that's how my family likes it.

Blue Ribbon Recipe

Wonderfully tart with a creamy meringue on top, this lemon meringue pie will quickly become a family favorite. It's an old-fashioned recipe just like grandma would make and if you love lemon, you have to try this pie. While there are a few steps, it's quite simple to make. The filling has the perfect balance of sweetness and tartness. On top is a light and fluffy meringue that bakes to a beautiful golden brown.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For lemon meringue pie

  • 1
    9' pastry shell, baked
  • 1 1/4 c
  • 1 dash
    sea salt
  • 6 Tbsp
    corn starch
  • 2 c
    boiling water
  • grated rind of one large lemon
  • 1/4 c
    unsalted butter
  • 3 lg
    egg yolks
  • 1/2 c
    lemon juice
  • 6 Tbsp
    superfine sugar
  • 3 lg
    egg whites
  • 1 tsp
    lemon juice
  • 1 pinch
    fine sea salt

How To Make lemon meringue pie

Test Kitchen Tips
We chilled this lemon meringue pie overnight before slicing.
  • Sugar, sea salt, corn starch, boiling water, grated lemon rind, and butter simmering on stove top.
    Mix sugar, sea salt, and corn starch. Add the boiling water and grated lemon rind. Cook over medium heat, stirring constantly until thickened. Simmer 10 minutes. Stir in the butter.
  • Whisking in egg yolks.
    Beat the egg YOLKS with the lemon juice. Gradually stir the egg yolk mixture into the hot filling and mix until well blended. Strain the mixture into the baked pastry shell. Bake 10 minutes at 400 degrees F.
  • Whisking meringues until fluffy.
    Make the meringue: In a medium bowl, beat the three egg WHITES. Add the lemon juice and a tiny pinch of salt. Begin beating slowly at first, which will produce small, stable bubbles. After a minute or so, increase the speed and beat until soft peaks form. Beat in 6 tablespoons of superfine sugar, 1 or 2 tablespoons at a time until stiff peaks form, which will several minutes. If you don't have superfine sugar, you can make your own by grinding granulated sugar in a food processor until very fine. This will make about 4 cups of meringue.
  • Meringue spread on top of filling.
    Spread the meringue onto the pie being sure to "seal" the edges by having the meringue touch all the edges of the pastry shell.
  • Lemon Meringue Pie baking in the oven.
    Bake 20 minutes more at 375 degrees F.
  • Lemon Meringue Pie ready to be sliced.
    There are two important things to know about making great meringue. 1) Be certain your bowl is absolutely clean. Don't use a plastic bowl or an aluminum bowl because both can retain tiny amounts of oils from food even after being washed. Copper works best, but stainless steel or glass works well too. 2) The egg whites should be at room temperature.