See more
Lemon Meringue Pie

Lemon Meringue Pie

All You JUNE 2009

  • Yield: Serves 8
  • Cook time: 40 Minutes
  • Prep time: 15 Minutes
  • Chill: 2 Hours
  • Cost Per Serving:$.56


  • 1 9-inch unbaked pie shell
  • 1 1/4 cups plus 2 Tbsp. sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon plus 1/8 tsp. salt
  • 1/2 cup fresh lemon juice
  • 4 teaspoons grated lemon zest
  • 4 tablespoons unsalted butter, cut into pieces
  • 4 large eggs, separated
  • 1/8 teaspoon cream of tartar


1. Preheat oven to 425ºF. Place pie crust in a 9-inch pie plate; crimp edges. Line crust with parchment or foil and fill with raw rice. Bake pie crust for 15 minutes. Remove parchment and rice; discard. Bake crust 5 minutes longer, or until pale golden. Place crust on a wire rack to cool. Reduce oven temperature to 325ºF.

2. In a large saucepan, stir together 1 1/4 cups sugar, cornstarch, 1/4 tsp. salt, 1 1/2 cups water, lemon juice and zest, butter and egg yolks. Bring mixture to a simmer, whisking constantly, about 5 minutes. Simmer for 1 minute, until thick; do not boil. Scrape filling into pie crust.

3. In a large bowl, whisk egg whites with cream of tartar and 1/8 tsp. salt until soft peaks form. Whisk in remaining 2 Tbsp. sugar and beat until stiff, glossy peaks form, about 2 minutes.

4. Top pie filling with meringue, taking care to seal edges. Bake for 20 minutes, until nicely browned. Let cool on wire rack. Refrigerate for 2 hours, until set. Serve pie chilled or at room temperature.

Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 13g
  • Saturated fat: 6g
  • Protein: 4g
  • Carbohydrate: 49g
  • Fiber: 0.0g
  • Cholesterol: 121mg
  • Sodium: 247mg

Go to Full Version of

Lemon Meringue Pie Recipe