Add to GuideAsk a Question
To Top

Lemon Meringue Pie Recipes

Category Other Fruit
Slice of lemon meringue pie on a plate.
Lemon meringue pie is the perfect combination of tart and sweet. It's a refreshing choice for a summer treat. This page contains lemon meringue pie recipes.


Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

March 10, 2010

My Mother had requests for her lemon pie constantly and now I share her secret!




Follow directions on pie filling. When you take the cooked filling off the heat add the butter and lemon juice, stir in and let cool. Pour into baked crust and top with meringue.

Directions for the meringue: Beat egg whites, vanilla and cream of tartar until soft peaks form in glass or metal bowl, add sugar two teaspoons at a time until all sugar is absorbed and stiff peaks stand up on a spoon. Spread on cooled pie filling making sure to seal all edges of the pie crust. Bake 12-15 minutes at 350 degrees F. Watch carefully burns easily.

By latrtatr from Loup City,NE

Comment Was this helpful? 8
Read 2 Comments

March 19, 2011


Graham Cracker Coated Pie Shell:
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 tsp. table salt
  • 1 Tbsp. granulated sugar
  • Ad
  • 6 Tbsp. unsalted butter, chilled and cut into 1/4 inch pieces
  • 4 Tbsp. vegetable shortening, chilled
  • 3 - 4 Tbsp. cold water
  • 1/2 cup graham cracker crumbs
Lemon Filling:
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 tsp. table salt
  • 1 1/2 cups cold water
  • 6 large egg yolks
  • 1 Tbsp. lemon zest from 1 lemon
  • 1/2 cup lemon juice from 2 to 3 lemons
  • 2 Tbsp. unsalted butter
Meringue Topping:
  • 1 Tbsp. cornstarch
  • 1/4 tsp. cream of tartar
  • 1/2 cup granulated sugar
  • 4 large egg whites
  • 1/2 tsp. vanilla extract


Pie Shell:

Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1 second pulses. Add shortening; continue cutting in until flour is pale yellow, and resembles coarse cornmeal, with butter bits no larger than a small pea, about four more 1 second pulses. Turn mixture into medium bowl.

Sprinkle 3 tablespoons cold water over mixture. Using rubber spatula, fold water into mixture; press down on dough mixture with broad side of spatula until dough sticks together. If dough will not come together, add up to 1 tablespoon more cold water. Shape dough into ball, then flatten into 4 inch wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

Generously sprinkle work area with 2 tablespoons graham cracker crumbs. Place dough on work area. Scatter a few more crumbs over dough. Roll dough from center to edges, turning it into a 9 inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top as necessary to coat heavily. Flip dough over and continue to roll, but not rotate, to form a 13 inch disk, slightly less than 1/8 inch thick.


Fold dough into quarters; place dough point in center of 9-inch Pyrex pie pan. Unfold to cover pan completely, letting excess dough drape over pan lip. To fit dough to pan, lift edge of dough with one hand and press dough in pan bottom with other hand; repeat process around circumferences of pan to ensure dough fits properly and is not stretched. Trim all around, 1/2 inch past lip of pan. Tuck 1/2 inch of overhanging dough under so folded edge is flush with lip of pan; press to seal. Press thumb and index finger about 1/2 inch apart against outside edge of dough, then use index finger or knuckle of other hand to poke a dent on inside edge of dough through opening created by the other fingers. Repeat to flute around perimeter of pie shell.

Refrigerate until firm, about 30 minutes. Use fork to prick shell at 1/2 inch intervals; press a doubled 12 inch square of aluminum foil into pie shell; prick again and refrigerate at least 30 minutes.

Adjust oven rack to lowest position, heat oven to 400 degrees F. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees F, remove foil, and continue to bake until crust is crisp and rich brown in color, about 10 minutes longer.


Mix sugar, cornstarch, salt, and water in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a brisk simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.


Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.

Heat oven to 325 degrees F. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).

Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.

Source: From my mom

By Jodi from Aurora, CO

Comment Was this helpful? 3

By 2 found this helpful
December 7, 2010


  • 3 eggs, separated
  • 1 can sweetened condensed milk
  • 1/2 cup ReaLemon reconstituted lemon juice
  • 1 tsp. grated lemon rind
  • 1 graham cracker pie crust
  • 1/4 tsp. cream of tartar
  • 1/3 cup sugar


Preheat oven to 350 degrees F. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and rind. Pour into crust. Beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff but not dry. Spread on top of pie, sealing to edge of crust. Bake 15 minutes. Cool. Chill before serving. Makes 1 pie. Refrigerate leftovers.

By Robin from Washington, IA

Comment Was this helpful? 2

By 0 found this helpful
October 6, 2009

This recipe is a favorite of my sister. Bring water to boiling point in saucepan. Thoroughly mix cornstarch, sugar, and salt. Add to boiling water, stirring constantly to prevent lumping.

Comment Was this helpful? Yes

By 0 found this helpful
July 6, 2009

Mix sugar, cornstarch and flour in top of double boiler. Add boiling water, stirring. Cook until slightly thick.

Comment Was this helpful? Yes

By 0 found this helpful
July 20, 2007

Beat egg whites, cream of tartar and salt together until stiff peaks form. Add sugar gradually and continue beating until very stiff. Spread in a buttered 9 inch pie plate. Place in 450 degree F oven.

Comment Was this helpful? Yes


Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!

September 30, 20160 found this helpful

This is a guide about mini lemon meringue pies. Make mini, one serving, lemon meringue pies in a muffin pan.

Mini Lemon Meringue Pies

Read More... Was this helpful? Yes


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
December 18, 2009

When do you put the topping on a lemon meringue pie? While the lemon is hot or cold? Thank you.

By Mel from Albany, CA

Answer Was this helpful? Yes
December 22, 20090 found this helpful

Make sure the meringue is spread so it touches the crust all the way around. The crust "grabs" it and stops it from shrinking.

Reply Was this helpful? Yes
Read More Answers


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

July 6, 20090 found this helpful


  • 1 9-inch pie crust, prebaked, if frozen


  • 4 large egg yolks
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup fresh lemon juice
  • 2 Tbsp. cornstarch
  • 1/2 cup chilled butter, cut in small pieces


  • 4 large egg whites
  • 1/4 tsp. cornstarch
  • 1/4 tsp. cream of tartar
  • 1/2 cup superfine sugar
  • 1 tsp. vanilla extract


Preheat oven to 350 degrees F. To prepare filling, in top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water. Stir in butter. Pour into crust. To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff, but not dry, peaks form. Spoon meringue into a large pastry bag fitted with a star tip. Pipe meringue decoratively over filling to edge of crust. Bake pie until meringue is golden, 12-15 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes

July 6, 20090 found this helpful


  • 3 large lemons
  • 3/4 cup sugar
  • 6 Tbsp. margarine or butter
  • 2 tsp. cornstarch
  • 4 large egg yolks
  • 1 ready-to-use, butter flavor pie crust
  • 1 package vanilla instant pudding
  • 1/2 cup milk
  • 1 container frozen whipped topping, thawed


Grate peel from 1 lemon (just the outside not the white part). Squeeze enough juice from lemons to equal 1/2 cup. In 1 qt. saucepan over medium low heat, heat sugar, margarine or butter, cornstarch, lemon peel and lemon juice until smooth and margarine or butter melts. In small bowl with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of warm lemon mixture; stir egg mixture back into lemon mixture in saucepan. Reduce heat to low; cook, stirring constantly, until mixture thickens, 5-10 minutes.

Pour lemon mixture into bowl; cover surface with plastic wrap and refrigerate 3 hours or until well chilled. Spread 1/2 cup chilled lemon mixture into pie crust. In medium bowl with wire whisk, beat pudding, milk, and remaining lemon mixture until blended. Fold 1/2 of whipped topping into lemon filling; spoon into crust. Spoon remaining whipped topping over pie, swirling with back of spoon to make attractive top. Chill pie for at least 1 hour.

By Robin from Washington, Ia

Comment Was this helpful? Yes

July 6, 20090 found this helpful


  • 1/4 cup sugar
  • 1/3 cup cornstarch
  • 1 cup cold water
  • 3 egg yolks
  • 1 cup lemon juice
  • 3 Tbsp. butter


Add sugar, cornstarch and water in saucepan. Stir until smooth. Cook over medium heat until bubbling. Reduce heat, cook additional 2 minutes. Remove from heat, add egg yolks. Stir. Bring to a gentle boil for 2 minutes stirring constantly. Remove from heat, add lemon juice and butter stir until butter is melted. Pour into pie shell, add meringue topping.

Bake at 325 degrees F for 18-20 minutes until meringue is golden. Let cool for 1 hour then place in fridge for 3 hours to set.



  • 1 Tbsp.cornstarch
  • 3 egg whites
  • 1/3 c.cold water
  • 1 tsp. vanilla
  • 6 Tbsp. sugar


In a saucepan, combine cornstarch and water and stir until smooth. Cook over low-med heat until thickened. Remove from heat. In a mixing bowl, beat egg whites, dash of salt and vanilla until foamy. Gradually add in sugar 1 Tbsp. at a time until soft peaks form. Gradually add in cornstarch 1 Tbsp. at a time until stiff peaks form.

By imaqt1962 from Illinois

Comment Was this helpful? Yes

July 6, 20090 found this helpful

Can I get some easy lemon meringue pie recipes?



Recipe for Easy Lemon Meringue Pie (03/11/2008)


Recipe for Easy Lemon Meringue Pie

Mix milk, egg yolks, lemon juice and flavoring using a hand mixer. Pour into graham cracker pie crust.

Beat egg whites until they start to stiffen, gradually beat in sugar and cream of tartar. continue to beat with hand mixer at a medium high speed until soft peaks form. Pile onto pie filling and bake in a 400 degree F oven until meringue browns on top. remove from oven, cool and refrigerate. DELICIOSO! (03/12/2008)

By Linda

Recipe for Easy Lemon Meringue Pie

Oh, that condensed milk, lemon juice one is a classic. The absolute favorite of my children, even though they're all adults now! (03/12/2008)

By Ellie

Recipe for Easy Lemon Meringue Pie

This one's really easy! I buy a ready made graham cracker crust and Shirriff Lemon pie Filling. Make the pie filling according to directions on the box, being careful to stir constantly and gently. Then I make this meringue from this recipe:

Make sure your egg whites are at room temperature before you start, it will make better meringue.

Beat the egg white at high speed with an electric mixer until soft peaks form. With mixer running add the cream of tartar, then gradually add the sugar, 1 tablespoon at a time and beat until soft peaks form.
Pile onto pie, seal at edges and bake at 350 degrees F for 12 to 15 min. or until lightly browned.

Good luck!


By Debderk

Recipe for Easy Lemon Meringue Pie

This is a real lemon Pie but is easy.


Combine first 3 ingredients in a large heavy saucepan. Whisk in water and lemon juice until smooth.
Beat egg yolks until thick and pale; stir into sugar mixture. Add butter; cook over medium heat, whisking constantly, until thickened and bubbly. Cook, stirring constantly, 1 minute. Remove from heat, and stir in lemon rind. Pour into pastry shell.

Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Add 1/2 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Beat in vanilla extract. Spread meringue over hot filling, sealing to edge of pastry shell.

Bake at 350 degrees F for 25 minutes or until peaks are golden brown. Cool to room temperature. Garnish, if desired. Makes 1 (9-inch) pie.


By Turptoo

Recipe for Easy Lemon Meringue Pie

Definitely the condensed milk recipe. You will find that the fresh lemon juice squeezed, tastes much nicer. Yum!
. (03/13/2008)

By Carolyn

Recipe for Easy Lemon Meringue Pie

I used Pillsbury ready made pie crust and Mytfine Lemon Pie filling. I put the crust in the oven to bake and follow directions for pie filling and cook it in the microwave. That's done in 6-minutes. I think that is pretty fast. (03/13/2008)

By Jabmatt

Comment Was this helpful? Yes

July 6, 20090 found this helpful

Mix sugar and flour. Add to boiling water slowly and boil until clear, stirring constantly. Add butter and gradually the yolks of eggs, beating lightly.

Comment Was this helpful? Yes
Related Content
Food and Recipes Recipes Baking & Desserts Pies Other FruitJuly 26, 2011
Baked pie on a plate leaking lemon filling.
Mini Lemon Meringue Pies
Chocolate Meringue Pie
Chocolate Meringue Pie
Homemade lemon curd in a jar.
Lemon Curd Recipes
Cutting Meringue Pies
Cutting Meringue Pies
Summer Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/07/19 14:27:53 in 5 secs.
Loading Something Awesome!