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Rating: 3.6 stars
30 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 4

A traditional lemon meringue pie, made entirely from scratch.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.

  • In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.

  • Pour filling into baked pie shell. Spread meringue over lemon filling.

  • Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.

Nutrition Facts

330 calories; protein 3.2g; carbohydrates 62.9g; fat 8.3g; cholesterol 80.6mg; sodium 136.9mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/28/2009
Being a chef I saw that the sugar was too much. I make it with only 1 cup of sugar and baked meringue at 375 for only 6 min. great pie. I also make it with 1 1/2 cups sugar but added one more egg and a 1/4 cup more lemon juice. Great pie and the meringue is higher.325 is too low for a meringue to brown. Read More
(47)

Most helpful critical review

Rating: 1 stars
03/27/2003
The lemon filling should be tart not sweet this pie was a waste of money and time a big dissappointment it was just nothing but a big sugar pie... yuk! Read More
(40)
30 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 4
Rating: 4 stars
07/28/2009
Being a chef I saw that the sugar was too much. I make it with only 1 cup of sugar and baked meringue at 375 for only 6 min. great pie. I also make it with 1 1/2 cups sugar but added one more egg and a 1/4 cup more lemon juice. Great pie and the meringue is higher.325 is too low for a meringue to brown. Read More
(47)
Rating: 1 stars
03/27/2003
The lemon filling should be tart not sweet this pie was a waste of money and time a big dissappointment it was just nothing but a big sugar pie... yuk! Read More
(40)
Rating: 4 stars
03/27/2003
A little bit aof work but well worth the effort. Very tasty. Read More
(20)
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Rating: 3 stars
01/28/2006
The baking time is off 25 to 30 mintues is way too much. check around 15 minutes. Read More
(11)
Rating: 2 stars
02/07/2011
Hello?? It's not right! This is way too sweet. Read More
(9)
Rating: 2 stars
07/18/2007
Way too much sugar and not enough lemon and zest. Sorry cause I really wanted to love it. Read More
(8)
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Rating: 5 stars
05/05/2009
ive never made a pie before but i had a taste for lemon meringue and following this recipe i made a pie my mom wont even believe i made. its umbelievable (but i had to tweek the merengue part but the filling is better than i could have imagined) Read More
(7)
Rating: 4 stars
12/07/2010
This pie was delicious. It was very sweet. I added just a little bit of lime to make it a little more tart. It was perfect. Read More
(6)
Rating: 1 stars
07/11/2015
I made this recipe as per the instructions with only one change. I added extra cornstarch to try to combat the soupy outcome that other commenters shared. Three hours later this pie has still not set up. It is as thin as water. Do not use this recipe- try another. Read More
(1)