Lemon Meringue Pie

Shelly Powers


Lemon Meringue is my sisters favorite pie and because it's her birthday today, I have made pie! This little creation is so yummy. The lemon is tart but sweet and the combination makes me salivate just thinking about cutting into this bugger and eating it! Of course I won't since I have to go deliver it to my sister! Happy Birthday Shirley! Enjoy!


★★★★★ 1 vote

30 Min
15 Min


  • 1 1/2 c
  • 7 Tbsp
    corn starch
  • 1 dash(es)
  • 1 1/2 c
  • 4
    beaten egg yolks (save the whites)
  • 2 tsp
    lemon zest, grated
  • 1/3 c
    lemon juice
  • 1
    9 inch pastry shell
  • 4
    egg whites
  • 2 tsp
    lemon juice
  • 7 Tbsp
  • 1
    9 inch baked pastry shell

How to Make Lemon Meringue Pie


  1. Oven 350 degrees

    In suacepan, combine 1 1/2 cups sugar, the cornstarch, and salt. Blend in water.
    Bring to boiling over medium heat and cook, stirring constantly, till thick, about 5 min.
    Remove from heat; stir small amount of hot mixture into egg yolks, then return to remaining hot mixture in pan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat.

    Add lemon peel and butter. Slowly stir in 1/3 cup lemon juice. Cool to lukewarm. Pour into cooled baked pastry shell.

    Beat egg whites with 2 tsp lemon juice until soft peaks form. Gradually add 7 Tbls sugar, beating until stiff peaks form and sugar has dissolved.

    Spread meringue over filling, sealing to edges of pastry to avoid shrinking. Bake in moderate oven (350 degrees) 12-15 minutes or until meringue is golden brown. Cool thoroughly before serving (if you can wait!! :) You will make this again and again!!! Enjoy!

Printable Recipe Card

About Lemon Meringue Pie

Course/Dish: Pies
Hashtags: #lemon #DESERT

Show 6 Comments & Reviews

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