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Lemon Meringue Pie

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Are you looking for a yummy pie to serve on Easter? I love anything lemon – so we really love this pie. My kids love Amelia Bedelia books and since she is always making Lemon Meringue Pie – my kids wanted to know what that was.  So we made this pie and they really liked it. It is not a super easy pie, but it is not every involved. I think you will be happy with it.

You can either make your own pie crust or just buy it from the store.

Lemon Meringue Pie


  • 1 cup flour
  • 1/8 teaspoon salt
  • 6 tablespoons butter (real butter – nothing fake!)
  • 2 to 3 tablespoons water


  • 1 1/3 cups Sugar
  • 1/3 cup Cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups water
  • 4 egg yolks, beaten
  • 1/2 cup fresh lemon juice
  • 3 tablespoons butter
  • 2 teaspoons lemon zest


  • 4 egg whites
  • 1/2 teaspoon cream of tarter
  • 1/2 cup sugar


Crust Instructions – Pre-heat oven to 450°F.

  1. Combine flour and salt in a food processor until mixture resembles coarse crumbs. Slowly add in enough cold water until flour is moist. It will become a ball.
  2. Roll out ball of dough on lightly floured surface into 12-inch circle.The easiest way to add it to the pie pan is to fold into quarters. Add the dough to a 9-inch pie pan. Slowly unfold it pressing firmly against bottom and sides.
  3. Trim the crust so nothing hangs over the edge. Poke the bottom and sides of crust with fork.
  4. Bake 8-10 minutes or until lightly browned. Cool and set aside.
  5. For the Filling – Reduce oven temperature to 325°F.
  6. Combine sugar, cornstarch and salt in small saucepan. Slowly stir in water. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Boil 1 minute.
  7. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, 2-3 minutes or until mixture reaches 160°F and is thickened.
  8. Whisk in lemon juice, 3 tablespoons butter and lemon zest. Remove from heat; set aside.
  9. For the Meringue – Beat egg whites and cream of tartar in bowl at low speed until foamy. Then beat at high speed, slowly adding sugar, 3- 4 minutes or until stiff peaks form and mixture is glossy.
  10. Pour hot filling into baked pie shell. Spread meringue over hot filling, sealing to edge of crust. Use a spoon to make small peaks.
  11. Bake 25-30 minutes or until meringue reaches 160°F and is lightly browned.
  12. Cool at room temperature 1-2 hours. Refrigerate at least 1 hour before serving.

The first time you make it – it may seem like a lot of work, but it really isn’t. Your family will love this pie!

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