Lemon Meringue Pie Recipe

2013-05-11
lemon meringue pie recipe
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  • Yield : 1 - 9" pie
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • Calories

    415
  • Calories from Fat

    173
  • Total Fat

    19.2g
  • Saturated Fat

    7.3g
  • Cholesterol

    155mg
  • Sodium

    422mg
  • Total Carbohydrates

    57.3g
  • Dietary Fiber

    0.7g
  • Sugars

    34.0g
  • Protein

    5.1g
  • Vitamin A

    7%
  • Vitamin C

    18%
  • Calcium

    2%
  • Iron

    7%
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This from scratch homemade lemon meringue pie recipe is much easier than you would think.

Lemon pie is so refreshing. It is light enough to be served after a heavier meal and not too sweet.

Homemade Lemon Meringue Pie Recipe

 

Ingredients

  • 1 to 1 1/4 cups of granulated sugar
  • 6 tablespoons of cornstarch
  • 1/2 teaspoon of salt
  • 2 cups of water
  • 4 egg yolks, beaten (save the egg whites for the meringue below)
  • 1 tablespoon of grated lemon zest
  • 1/2 cup of lemon juice
  • 3 tablespoons of butter
  • 1 pre-baked pie shell (frozen or home made)

Method

Step 1

In a saucepan, stir together the sugar, cornstarch, salt and water. Cook on medium heat until the mixture comes to a boil and bubbles, stirring often. Cook for 3 more minutes, stirring continuously. Turn the heat off.

Step 2

Whisk the yolks in a separate bowl. Whisk in 1/2 cup of the hot mixture bit by bit, then whisk the yolk mixture into the saucepan. Let the filling return to a gentle boil and cook for 3 more minutes, stirring continuously. Turn off the heat. Add the lemon zest, lemon juice and the butter. Stir until it is smooth and let cool slightly.

Step 3

Pour the cooled lemon mixture into a baked pie or tart shell and chill until set.

Step 4

For the Lemon Pie Meringue:

Step 5

Whip 2 egg whites and add sugar to taste part way through. Whites should be at room temperature to whip. Whip until firm peaks form when you pull out a spoon. Spoon over lemon pie. Bake at 350 degrees until the top is browned. Watch carefully so it doesn't burn.

To Make a Lemon Tart

A straight sided tart shell looks beautiful for this. Decorate with fresh raspberries or raspberries and thin slices of lemon.

Did You Know?…

The filling is also referred to as lemon curd and looks beautiful in a straight sided crust garnished with fresh berries for a fresh lemon tart recipe.

Making your own lemon pie filling is a great idea. Things that are often packaged are so much healthier when we make them from scratch. You know exactly what is in it AND what is not – like fillers and preservatives.

Let’s start taking a bit more time and making things from scratch. Homemade is SO much better. And better for us.

This is definitely one of my favorite dessert recipes.

If you like it too, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.

Click here to add your own favorite recipes.

Find out why the lemons in this lemon meringue pie recipe are so good for you.

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  1. posted by Karen Ciancio on May 13, 2013

    Here are some comments made on the older version of the site:

    How many whites?

    This recipe looks great, but I’m not sure how many egg whites to use. The ingredients include egg yolks, but I don’t see whites listed. Thanks!

    From Karen:
    You don’t use any egg whites in the filling. Use the whites for the meringue topping.

    ———————————

    Chill time
    by: Vanessa

    The recipe looks great but I am not sure how long to let the lemon set before adding the meringue, Is it a couple of hours or does it need to sit over night?
    Thanks for your Help!
    Vanessa

    From Karen:
    Just wait an hour or so until it cools completely. There is no need to let it sit overnight.

    —————————–

    From Anonymous:
    Re: how many whites?

    It says how many whites to use in the “how to make meringue” part….it says to use half the whites (which means to use 2)

    ———————————-

    Quick Tip

    When you leave the filling in the shell put saran wrap on top so water droplets don’t form. If they do form then the meringue won’t stay on.

    ———————————–

    Head Chef @ 90 Waller St.

    Best home made lemon pie there is, but go a little lighter on the lemon juice to match the boxed one.