World's Best Lemon Meringue Pie

Total Time
Prep 20 mins
Cook 15 mins

I grew up amid the citrus groves of Southern California in the '50s. On summer afternoons we kids would take a nap in the lemon grove, sun warming us, bees buzzing overhead. This pie tastes like my dreams there!

Ingredients Nutrition


  1. In saucepan, mix sugar, cornstarch, and salt; blend in water.
  2. Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
  3. Remove from heat.
  4. Stir a small amount of hot mixture into egg yolks; return to hot mixture.
  5. Bring to boiling and cook one minute, stirring constantly.
  6. Remove from heat.
  7. Add lemon peel and butter.
  8. Slowly stir in 1/3 cup lemon juice.
  9. Cool to lukewarm; pour into cooled pastry crust.
  10. MERINGUE:.
  11. Beat egg whites with 1 teaspoon lemon juice to soft peaks.
  12. Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
  13. Spread over filling, SEALING to edges of pastry to avoid shrinking.
  14. Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
  15. Cool pie thoroughly.
Most Helpful

I made this with my grandma and we didn't follow the recipe exactly but it was still delicious! ;P

Angel P. November 03, 2015

Great tasting pie! I did have to add 3 extra TBS of cornstarch for mine to thicken correctly. I also added more lemon juice because we love lemons. I omitted the lemon juice from the meringue because it wouldn't peak when I put the lemon juice in. This pie was enjoyed by all

adoptbc_11750056 October 27, 2014

Great with the exception of the amount of lemon zest. I reduced it to the zest of one lemon about 1 tsp. and it came out much better.

richardgk July 19, 2013