Lemon Meringue Pie Recipe | Yummly

Lemon Meringue Pie

Vicki S.: "It’s cooling now but I’ve no doubt it’s better th…" Read More
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  • 2 cups flour
  • 1 tablespoon sugar
  • 1 pinch salt
  • 1/2 cup butter
  • 1 egg
  • 3 lemons (2 zested, 3 juiced)
  • 1 cup sugar
  • 1 tablespoon cornstarch (diluted in water)
  • 3 eggs
  • 4 tablespoons butter
  • 4 egg whites
  • lemon juice
  • salt
  • 1 cup sugar
  • 2 bowls pie (dish, 1 saucepan)
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    NutritionView More

    Sodium15% DV370mg
    Fat35% DV23g
    Protein20% DV10g
    Carbs31% DV93g
    Fiber12% DV3g
    Calories600Calories from Fat210
    Total Fat23g35%
    Saturated Fat13g65%
    Trans Fat
    Calories from Fat210
    Total Carbohydrate93g31%
    Dietary Fiber3g12%
    Vitamin A15%
    Vitamin C60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Vicki S. 2 years ago
    It’s cooling now but I’ve no doubt it’s better than the one I made last night lol... I prefer this way when making a lemon custard because for me it tastes less eggy even though more egg actually in it, meaning yolks...just 2 different ways of making a classic , delicious dessert and tbh I won’t turn either one away. I still need practice making pie crusts...maybe I have a high standard but I’m self taught in my early forties, no practice as a kid helping mom or Gma unfortunately so, I’ve got a few hundred or so pies to catch up feels like. Still, I’m proud of the tasty treats I bake and everyone in my family sick of lemon bars except me, haaa! This lemon cream is delicious, my meringue was sweet and cloud like and if my pie crust is cooked long enough I’m sure it’s as delicious as it smells. That makes this recipe 5 stars all day! Few things I did different hoping to get different results because I’ve seen recipes both ways. I did Not put my meringue on a hot custard or in a warm pie I cooled them both 30 min -1 hr maybe a little longer trying to avoid my meringue sliding and it also didn’t set but against my better judgement and hungry relatives, haaa, not only did I put the pie in the freezer 30 min then the refrigerator soon out of the oven.. I also cut into it before it was completely set or cooled and it was runny and congealed like...I luvluvluv that this recipe uses sooo much less cornstarch. 5 tbs is Not needed! You can get by just fine w 2. I used only 1 heaping tbs now and maybe it would’ve looked more set if I used more, I’m hoping it sets up nicely like my bars do...;) I would recommend this recipe as is....;) p.s. I tried to mark 5 stars but was only able to mark 4, my apologies!