Lemon Meringue Pie
- SERVES
- 8
- COOK TIME
- 14 Min
An all-time favorite, our Lemon Meringue Pie recipe tastes like a sweet and tangy slice of heaven. You'll love the yummy meringue topping!
What You'll Need
- 1 folded, refrigerated pie crust (from a 15-ounce package)
- 1 1/2 cup sugar, divided
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/2 cup milk
- 4 eggs, separated
- 1 tablespoon butter
- 1/2 cup fresh lemon juice
- 1/4 teaspoon cream of tartar
What to Do
- Unfold pie crust and place in a 9-inch pie plate, pressing crust firmly into plate, then flute if desired. Bake pie shell according to package directions; let cool.
- Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in water and milk, stirring until cornstarch is dissolved. Cook over medium heat, whisking until mixture comes to a boil.
- In a medium bowl, lightly beat egg yolks. Gradually whisk in about 1/2 cup milk mixture then whisk yolk mixture back into saucepan. Simmer over low heat for 2 to 3 minutes, whisking occasionally.
- Remove pan from heat and whisk in butter and lemon juice. Pour filling into pie shell; set aside.
- Preheat oven to 350 degrees F. In a medium bowl, with an electric beater, beat egg whites with cream of tartar until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
- Spread meringue over top of pie filling, sealing to edge of crust. Using a spatula or back of a tablespoon, form peaks in meringue, and bake 12 to 15 minutes, or until meringue is golden. Let cool then slice and serve.
Note
If you loved this homemade pie recipe, check out our free eCookbook, "Easy as Pie" Recipes: 40 Chocolate Pie Recipes, Fruit Pie Recipes & More.
If you loved this lemon dessert, be sure to check out our collection of Lovely Lemon Dessert Recipes: 18 Easy Lemon Recipes.
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Mtncastle3 6673568
Nov 07, 2022
The pie was great!! Everyone loved it but I would like to make more of the filling for a thicker pie. I tried doubling the quantity of everything but the filling didn't set up correctly. Any suggestions???
martinvicky 463614 0
Mar 28, 2016
This pie was wonderful! I made it for our Easter dessert at our family gathering and everyone raved about it. As previously said be patient and the filling will thicken. Awesome tangy-sweet flavor!! Will definitely be making this again.
spookyole 8331063
Feb 15, 2016
One other thing. Be sure you cook the first phase of this recipe long enough. It will thicken, but you have to be very patient. On medium heat, it will take at least 10 minutes or more. Be sure you stand there and stir it most of the time so the corn starch doesn't lump up on you, especially as it comes to a boil, and then let it barely boil for a few minutes.
spookyole 8331063
Feb 15, 2016
This pie is absolutely the best lemon pie I have every tasted. Follow directions exactly as printed with the exact measured ingredients. I had fresh lemon juice from my neighbors lemon tree. One hint that you may or may not know about - I brush my pie crust completely with some of the egg white before baking it, sides and bottom. This works with graham cracker crusts also. But be sure you bake the graham cracker crust for a few minutes before filling - just enough for the egg white to set. This keeps the filling from leaking into the pie crust, and the crust stays crispy, even after a couple of days in the frig but believe me, this pie will never see the inside of a frig once it is cooled down and set.
cookbookcollector
Jun 08, 2016
Thanks for the hint about the egg white wash to keep the crust from getting soggy! I never heard that before.
rolanddorn 8946510
Jul 20, 2015
Thank, you for Lemon pie recipe. But what I rely want to know how to make meringue.
Test Kitchen Team
Jul 20, 2015
To make the meringue, please see Step #5, "In a medium bowl, with an electric beater, beat egg whites with cream of tartar until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue." Enjoy!
3008414
Jan 30, 2015
You can separate your eggs and add them to the milk mixture before you start cooking and they will not curdle, and will save you a bowl. I have done this many many times and have had good luck with it. If your filling is runny you have to cook it a little longer.
marianS1 2737558
Jun 18, 2013
In the past I have had problems with lemon meringue pies -the crust gets wet from moisture out of the lemon pie filling or from the meringue. Any suggestions for me?
clett62 2299368
Mar 29, 2014
B/4baking crust brush with egg white and allow to cool b/4 adding filling.
judygarwood 444802 7
Jun 17, 2013
I think it would be great to use Puff Pastry cups. They would be terrific for buffets.
S48tal 8171427
Apr 05, 2013
To "chaugen" dated question from November 16, 2010 / You can type in 'No Roll Pie Crust' in the (Search box above right hand corner), ..... hope this helps you. I will email it to you; hopefully it does not end up in your spam or junk. Sincerely, 'little ole' Ohio cook,' Sherry
chaugen 3763981
Nov 16, 2010
I am trying to locate your no roll pie crust and I get everything but Thankyou please respond chaugen@midrivers.com
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