Lemon Meringue Pie - BigOven 451
Lemon Meringue Pie

Lemon Meringue Pie

Ready in 1 hour
32 review(s) averaging 4.6. 91% would make again

Top-ranked recipe named "Lemon Meringue Pie"

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Try this Lemon Meringue Pie recipe, or contribute your own. "Summer" and "collxpatdessert" are two tags used to describe Lemon Meringue Pie.

"I ADORE Lemon Meringue Pie and have made it frequently since discovering it. The texture of the meringue still continues to amaze me, i can't help eating it straight from the beater! I must try the lime substitution as mentioned by the member below this :D"

- avril-2408


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1 1/4 c Sugar
1/4 c Cornstarch
1/4 ts Salt
1 c Water
1/2 c Fresh Lemon Juice
3 lg Egg yolks
2 tb Unsalted butter
Grated zest of 1 lemon
1 8-inch pie shell; baked
3 lg Egg whites; at room
1/4 ts Cream of tartar
1/4 c sugar; Plus 2 tablespoons

Original recipe makes 8



For the filling, combine the sugar, cornstarch, and salt in a nonreactive saucepan. Gradually add the water and lemon juice, stirring to make a smooth mixture. Over medium-high heat, bring the mixture to a boil, stirring constantly. Boil 1 minute, still stirring, as it turns thick and clear, then remove from the heat. Pour half the hot- mixture into the yolks, stirring constantly, then pour the mixture back into the pan, stirring to keep the eggs from scrambling. Cook over low heat, stirring, a few minutes more. Stir in the butter and lemon zest. Pour the lemon mixture into the baked pie shell and smooth with a spatula. Preheat the oven to 350F. To make the meringue, beat the egg whites in a large clean bowl with the cream of tartar. When they make soft peaks, gradually add the sugar and continue until the meringue becomes stiff and glossy and the sugar crystals are dissolved (rub a little between your fingers to feel). Spoon the meringue over the lemon filling, making sure the edges are covered and sealed (otherwise the filling will bubble out). Smooth the meringue, then make peaks (or whatever design you wish) with the back of a spoon. Bake until the surface is lightly browned, about 12 minutes. Cool before serving; refrigerate if not serving right away. NOTES : This is the old American favorite without any gussying up. Recipe by: A Feast Of Fruits Posted to recipelu-digest Volume 01 Number 591 by "Marie Smith" on Jan 24, 1998

Verified by stevemur

photo by heidi206 heidi206

photo by Megz0309 Megz0309

photo by Carlowlad Carlowlad

First try photo by freefifi2012 freefifi2012

photo by cajuntoast cajuntoast

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Calories Per Serving: 909 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Lemon Meringue Pie All 32 reviews

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The instructions were easy to follow and people really like it. The only thing I would add is that the topping tastes too much like egg. Any ideas?
megamco 5 months ago
The best lemon meringue I ever made!
eddyspaghetti 7 months ago
nalisceo 9 months ago
This was my first time making a Lemon Meringue Pie..I followed the directions to a T and it came it soupy..can anyone tell me what I may have done wrong?
elaineg1113 10 months ago
Very good. Set up perfectly. Would make it again.
donnalr 11 month ago
I have never made Lemon Meringue Pie before and it turned out excellent. It was very easy too !!!
rickgoranson 11 month ago
I live in north wales and cannot find cornstarch. Can anyone please advise me where to buy this from? Recipe sounds great cannot wait to try
Gwilbet 11 month ago
clga 1 year ago
first class
vodafoneuk 1 year ago
Good consistency, however VERY sugary. I recommend reducing the sugar in the filling by 1/2 or 1/3. Also, just a little bit less lemon juice would also be good.
Rred321 1 year ago
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