Lemon Meringue Pie

"I love tart and sweet - lemon meringue is a classic."
photo by marshasheart photo by marshasheart
photo by marshasheart
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Polly1116 photo by Polly1116
photo by KK7707 photo by KK7707
Ready In:




  • Preheat oven to 400°F.
  • Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool.
  • Lower oven temperature to 350°F.
  • For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
  • For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
  • Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes; cool completely before serving.

Questions & Replies

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  1. What an awesome recipe! This could not have turned out more perfect! This will definitely be THE recipe for Lemon Meringue Pie in my book! Thank you for sharing!
  2. Excellent pie...just enough tartness and the meringue was perfect. I used skim milk and it came out perfect. Thanks for sharing!!
  3. This is a delicious pie. I made a graham cracker crust instead of a regular pie crust, and was out of milk, so I upped the water to 1 1/4 cups and used 1/4 cup of heavy cream. This was a birthday pie for my 78 year old mother, and she was wow'd by the perfect lemon taste. It was also beautiful. Thanks for a great recipe.
  4. I've made this several times and the compliments always flow. I like to drizzle a simple raspberry sauce over each serving. I thought I'd try a white chocolate drizzle around the plate next time.
  5. You are right, this is a true classic! The addition of the lemon zest is what sets this apart from any other lemon pie I've ever made. It was a little more tart than my family prefers, but I think next time I might cut back on the juice...I won't be leaving out the zest! As a matter of fact, this will be my base recipe from now on for any fruit and meringue dessert I make...because the filling and topping were so simple, and so perfect! Thanks once again Evelyn! Made for ZWT3.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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