The Pie Lady's Lemon Meringue Pie

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READY IN: 30mins
Recipe by Chris Reynolds

I found this recipe in American Profile. It is a recipe from Michele Albano Stuart, aka The Pie Lady, from Connecticut. She has won the National Pie Championshup and has also been on the Food Network. So this just has to be an excellent pie!

Ingredients Nutrition


  1. Whisk together the eggs, egg yolks, and sugar until pale yellow, about 2 minutes. Add cornstarch and salt; whisk until well combined. Add lemon juice, water, lemon zest, and butter. Continue whisking until fully incorporated.
  2. Pour into a saucepan and place over medium heat. Whisk continuously, scraping sides with a spatula, taking care not to burn the bottom of the pan. (Or use a double boiler.) Cook until mixture thickens and deepens in color, about 7 minutes. Remove from heat and whisk 1 more minute.
  3. Pour into baked piecrust. Cover pie and place in refrigerator for at least 1 hour.
  4. Prepare meringue: Beat egg whites on high speed until foamy. Add cream of tartar and salt mixing until soft peaks form. Slowly add sugar, 1 tbsp at a time. After all the sugar has been added, add the vanilla and beat for half a minute more. The meringue should be light and fluffy. The meringue should form little peaks that do not fall (continue beating at 30 second intervals if meringue falls). Scrape meringue on top of lemon curd. Smooth to cover the entire pie and form a mound in the middle. Make peaks by lifting meringue with spoon or spatula. Make sure meringue touches sides of crust so it will not shrink when broiling.
  5. Heat broiler. Place pie on oven rack in the middle position and let cook 3 to 4 minutes until meringue browns.

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