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

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

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.

5 5

Absolutely wonderful! First time I've ever made a lemon meringue pie and I found it really simple to make and the filling comes out so smooth and creamy. No problem with a runny filling here! I added a little more lemon juice for a stronger lemon flavor and it was a big hit in the household! :) definitely a keeper!