Lemon Meringue Pie

Happy to report that our holiday pies were a huge success with not one bite left in a few days. Apple pie is always my favorite but I must say this new Lemon Meringue recipe came in a close second. I have promised myself to NEVER to use the box pie filling again as there is no comparison to the deep lemony flavor that is achieved when you take the time to make it homemade with real lemons. I found the recipe on Pinterest and just made a few changes.

Lemon Pie

Lemony with huge mounds of meringue
Prep Time 1 hr
Cook Time 20 mins
Course Dessert
Cuisine American


Pie Filling

  • 1/3 cup Corn Starch
  • 1/3 cup Cake Flour
  • 1/8 tsp sea salt
  • 1 1/2 cups white sugar
  • 5 egg yolks slightly beaten
  • 2 lemons, zest & juice
  • 2 cups water
  • 3 Tbsp unsalted butter sliced
  • 5 egg whites
  • 1 1/4 cups sugar
  • 1/4 tsp cream of tarter
  • 1/8 tsp sea salt
  • 1 tsp pure vanilla extract


  • Zest 2 lemons, making sure the zest is fine and the lemon juice about 1/4 cup.
  • In a medium saucepan stir together the corn starch, flour, 1 1/2 cups of sugar and 1/8 tsp of salt with a wooden spoon. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil. Be sure not to burn mixture on the bottom of the pan.
  • Remove from heat. Place 5 egg yolks in a small bowl and add 1 cup of the heated corn starch mixture and whisk well. Place the egg yolk mixture back into the sauce pan with the heated corn starch mixture and return to low heat and cook for another 3 minutes- stirring constantly with your wooden spoon. Remove from heat and stir in the lemon juice and lemon zest. Lastly, whisk in the sliced butter, one piece at a time. Pour filling into baked and cooled shell.


  • Whip together 5 egg whites, vanilla and a pinch of salt until soft peaks form. Slowly add 1 1/4 cups of sugar while you continue to beat. Dollup meringue on top of pie. Gently spread, making sure to touch all sides of the pie crust with the meringue.
  • Bake at 325 for 20-25 minutes, watching closely until the meringue is lightly browned. Cool pie and place in refrigerator before serving and for storing afterwards.


Here are some tips for a fuller Meringue, note, do not use copper bowls.  

You can check out a previous blog here for my mother’s recipe for pie shells. You will need to pre bake the shell until lightly browned. I like to pierce the bottom of the shell with a fork before baking so that no air pockets form.

This really is quite delicious and worthy of the extra time to make the filling and meringue. I usually save this type of sweet recipe for the holidays – but who knows it may be on the menu when we can entertain again.



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