Traditional Lemon Meringue Pie

Traditional Lemon Meringue Pie


"Classic and always delicious, lemon meringue pie makes a refreshing and bright-flavored dessert."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 40 m servings 298 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
  2. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter.
  3. Spoon hot filling into pie crust.
  4. Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
  5. Spread meringue evenly over hot filling, sealing to edge of crust.
  6. Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.


  1. 42 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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...

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 t...

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 resea...

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 t...

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)...

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 t...

Followed recipe as is and pie came out awesome! Three hours in the frig was not long enough though... first slice was watery BUT perfect the next morning!

This is the best pie I have ever made! I followed the directions exactly and it turned out beautifully!