"Classic and always delicious, lemon meringue pie makes a refreshing and bright-flavored dessert." — Argo®
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Argo® OR Kingsford's® Corn Starch
1 1/2 cups
egg yolks, slightly beaten
grated lemon peel
butter or margarine
baked (9-inch) pie crust
I have to say this was one darn good pie. Everyone loved it. However, the only down side was the Meringue, which is why it got 4.5 stars instead of 5. Next time I would use 4 egg whites for the Meringue. Other than that wouldn't change anything with this recipe.
For starters: anyone who makes this pie may want to use an extra egg for the meringue. It is exceptionally flat but that could also be because I ferociously hand-mixed it, sans the hand mixer. I'm not worried so much about it being flat but I would prefer more meringue. In regards to its taste, this recipe did not turn out how I expected it to.
I followed the directions almost perfectly however I am not impressed with the amount of meringue, the fact that I cooked it until it was golden and half of the pie is solid but the other appears to be jiggly/liquidy and the pie doesn't have the right texture. It is almost rubbery. Three stars!
I made this pie and it probably would have been amazing; however, the pot I used reacted with the lemon juice and caused the filling to have a metallic taste. (Common reaction according to research) I had to throw the whole pie out! I would recommend a glass pot (Pyrex) to make this pie. I used stainless (do not use copper either) and it was awful.
this is delicious! i love lemon meringue pie but had never figured out how tho make it before. i was about to make it and realized that i didn't have a lemon. so i used lemon juice in place of the lemon peal. (1tbs lemon juice=1/2 tbs lemon peal) which would be 2 tbs of lemon juice.
FANTASTIC! We absolutely loved this pie! It was easy to make; the hardest part was waiting the 3 hours for it to chill. Next time, I will increase the meringue, (although it is not necessary), so I can have a "higher" pie. Thank you Argo for such a FANTASTIC recipe!
I love this recipe-I make and use the filling for cakes, cream puffs, cupcakes and donuts. By adding gelatin the filling can be molded for more dessert applications.
Happy Baling and Decorating,
Excellent pie. I added 1/4 tsp of Cream of Tartar to my egg whites. I live in a humid environment and the Cream of Tartar stabilizes the meringue and keeps it from going soft.
I had no problem with this recipe. I had successfully made a lemon meringue pie 28 years ago and so I was a little concerned when I read about falling wet meringue and runny lemon filling, but this recipe came out great. I did take the meringue outside to cool it down though before I whipped the meringue. No problem with the meringue baking on top. I also didn't put it in the fridge before eating because I don’t like cold pie. It was wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Traditional Lemon Meringue Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 95
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