Real Recipes From Real Home Cooks ®

lemon meringue pie with a twist

(5 ratings)
Blue Ribbon Recipe by
Carolyn Parke
Idaho Falls, ID

This is one of my family's holiday dessert favorites. The lemonade gives it the extra twist.

Blue Ribbon Recipe

We can't wait to make this super simple lemon meringue pie on a hot summer day. Using lemon concentrate gives a wonderful lemon flavor to the pie without the work. It's sweet, tart, and creamy. On top is a meringue that is fluffy and perfectly sweet. The meringue balances the flavors on this lovely lemon pie.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For lemon meringue pie with a twist

  • 1 1/2 c
  • 1 c
  • 6 Tbsp
    corn starch
  • 3
    eggs, separated
  • 1/2 tsp
  • 1 Tbsp
    butter, melted
  • 1/3 c
    sugar, for meringue
  • 1/4 tsp
    cream of tartar
  • 1
    9-inch pie crust shell of your choice
  • 6 oz
    can frozen lemonade, thawed

How To Make lemon meringue pie with a twist

  • Whisking sugar, corn starch, and cold water in a sauce pan.
    Mix the one cup of sugar and corn starch. Add cold water. Whisk together.
  • Boiling until liquid is clear.
    Bring to a boil stirring constantly until liquid is clear.
  • Sugar mixture combined with egg yolks, lemonade, salt, and butter.
    Mix a small amount of hot mixture with slightly beaten egg yolks, and return all to the pan. Mix in lemonade, salt, and butter. Cook stirring constantly for one minute or until thickened. Remove from heat and let cool.
  • Mixture poured into a pie shell.
    When cooled pour into baked pie shell (9" pie shell).
  • Beating egg whites, sugar, and cream of tartar until peaks form.
    Beat egg whites with 1/3 cup sugar and cream of tartar until stiff and forming peaks.
  • Meringue on top of the pie and browning in the oven.
    Put on pie and bake in 350 degrees until lightly golden.
  • Meringue on the lemon meringue pie toasted.
    Cool, then refrigerate.