Lemon Meringue Pie

Lemon Meringue Pie

"'My father loves lemon meringue pie and always wants one for his birthday,' reports Susan Jones of Bradford, Ohio. 'I rely on this recipe, which won first place at our county fair. It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks.'"
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350 degrees F.
  2. For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.
  3. For meringue, beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350 degrees F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.

Reviews

Read all reviews 17
  1. 20 Ratings

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Most helpful positive review

For tase this recipe is awesome however the receipe itself is misleading it. the header says ready in one hour. per the recipe it needs to chill for at least 3 hours. so make it ahead and it is ...

Most helpful critical review

I followed the recipe to the excat letter, the pic never set. And it took much longer to prepare than originally stated.

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For tase this recipe is awesome however the receipe itself is misleading it. the header says ready in one hour. per the recipe it needs to chill for at least 3 hours. so make it ahead and it is ...

I made this for Easter 2010. My 1st meringue pie was great!! A couple of things -- I didn't use the lemon peel. The filling stuck a little to the bottom of the pan so I just strained it and t...

this recipe tastes great and is much easier to cook than other recipes ive tried

This pie was delicious and a lot easier than I thought it would be. My sister and I had never mad lemon meringue before and it came out perfect our first time. It tasted just like our grandpa ...

This is an awesome pie, you'll have to like lemons because it's tart, and not really sweet, that made it really great. The only suggestion I have for this recipe is to cook the custard in a doub...

I followed the recipe to the excat letter, the pic never set. And it took much longer to prepare than originally stated.

My children didn't care for this. I only took one bit and never went back for seconds. My mother in law said it was good, hense the 3 stars. It may just be my family doesn't care for Lemon Merin...

I'm not a fan of lemon-meringue because of the candy sweet taste, but this is just the right balance of tart and sweet. easy to cook, and i use the crust from this as a crust for apple pie. one ...

The best lemon meringue pie I've ever had, and I got compliments from everyone who tried it. This recipe's a keeper!

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