Classic Lemon Meringue Pie

Lemon Meringue Pie
Lemon Meringue Pie. Diana Rattray
  • 65 mins
  • Prep: 25 mins,
  • Cook: 40 mins
  • Yield: 8 Servings
Ratings (8)

This is a classic lemon meringue pie, made with fresh lemon juice and a fluffy meringue topping.

Use a homemade or purchased pie shell for this pie. The pie shell is baked and cooled before the filling is added. 

See Also
Classic Lemon Chess Pie

What You'll Need

  • 1 baked pie pastry, 9-inch*
  • 1 1/2 cups granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • dash salt
  • 1 1/2 cups hot water
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 scant teaspoon grated lemon peel
  • 1/3 cup fresh lemon juice
  • 3 egg whites
  • 1 teaspoon lemon juice, optional
  • 6 tablespoons granulated sugar

How to Make It

  1.  Bake the pie shell. Set on a rack to cool.
  2.  In a medium saucepan, combine 1 1/2 cups of granulated sugar, the cornstarch, flour, and salt; whisk to blend thoroughly. Gradually stir in the hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes.
  3. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, and then return the egg mixture to the saucepan. Bring back to a gentle boil, stirring constantly. Reduce the heat to low. Cook, stirring constantly for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. If you notice any lumps, strain the filling through a fine-mesh sieve. Pour into the baked cooled pie shell.
  1. Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons of granulated sugar, beating until stiff peaks are formed and the sugar has dissolved. Spread meringue over the hot filling, covering completely.
  2. Bake at 350° for 12 to 15 minutes, until golden brown.
  3. Cool pie completely before serving.

*How to Prepare a Prebaked Pie Crust