Lemon Meringue Pie

Lemon Meringue Pie


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Make this lemon meringue pie recipe and prepare to have your mind blown! It's out of this world!

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Chicago, IL

Time needed

30 min cooking

Serving Size / Yield

6 servings


  • 1½ cups Water
  • 1¼ cups Sugar
  • 5 Tbsp Cornstarch
  • 4 Eggs, separated
  • ⅔ cup Lemon Juice
  • 1½ Tbsp Sweet Cream Butter
  • ½ tsp Salt
  • 1 tsp Vanilla
  • ⅔ cup Sugar
  • 2 tsp Cream of Tartar
  • 9" Baked Pie Shell

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In a pan on medium heat, cook the water, sugar, and cornstarch for about 3 to 5 minutes, stir well with whisk.
Keep cooking for 3 to 5 more minutes and whisk until mixture forms a pudding consistency.
Continue to whisk until cooked.
Crack eggs into a bowl.
Slightly beat egg yolks, add 1 cup of the hot filling to the bowl, and mix well.
Once mixed, add the bowl mixture back to the hot mixture.
Whisk well and continue heating for an additional 2 minutes.
Add lemon juice, salt, butter, and vanilla and blend well.
Pour the filling into baked pie shell.
Whisk the egg whites in a standard mixer on high speed for 1 minute.
Slowly add the sugar and beat for 1 minute.
Add cream of tartar and beat for 1 more minute.
Cover pie with the meringue and make sure to seal all edges.
Bake on 375 degrees in the oven, until golden brown, for about 5 minutes.

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