Lemon Meringue Pie

"This pie is magical! I think the secret is the lemon juice and lemon zest, or maybe it's the flaky crust. The pie crust makes two shells, I save the second shell for a quiche, or freeze it for another pie at some later date. One of my best friends always wants me to make this when she has covered dish parties, or we invite them to dinner. The recipe is adapted from a wonderful cookbook, Twelve Company Dinners, that my father gave to me Christmas, 1964. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures. For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling. Time includes firming up time. If no Pie Mix: 1 1/2 cups sugar 3 tablespoons corn starch 3 tablespoons flour dash salt 1 1/2 cups water 3 egg yolks the same butter, lemon rind, and juice."
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
photo by Lindas Busy Kitchen
photo by Melinda C. photo by Melinda C.
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
4hrs 10mins
1 pie


  • For the Crust

  • 2 cups flour (sifted)
  • 12 teaspoon salt
  • 12 cup corn oil (Wesson)
  • 14 cup milk (cold)
  • For the Filling

  • 1 (3 ounce) package lemon pie filling mix (not the instant)
  • 23 cup sugar
  • 3 egg yolks
  • 1 34 cups water
  • 2 tablespoons butter
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 3 egg whites
  • 14 teaspoon cream of tartar
  • 6 tablespoons sugar


  • Sift measured flour and salt into a bowl.
  • Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
  • Pour liquid into bowl and stir with a fork.
  • Save half the dough to use later.
  • Roll remaining half of dough into circle between two sheets of wax paper.
  • Place into pie pan, make standing rim, and prick with fork.
  • Bake in oven 450°F for 8- 10 minutes.
  • Remove pan from oven and set aside to cool.
  • Reduce oven temperature to 425°F.
  • Mix filling mix with sugar in a saucepan (not double-boiler).
  • Add egg yolks and stir again.
  • Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
  • Remove from heat and let cool. (this is when I zest and squeeze the lemon).
  • Add butter, juice and zest.
  • Let sit until meringue is ready.
  • Put 5 tablespoons of the sugar into a measuring cup.
  • Beat egg whites with cream of tarter until frothy. Add 1 tablespoon of sugar and continue beating until whites start to stiffen. Gradually add remaining sugar while continuing to beat. Continue to beat until meringue forms stiff peaks.
  • Pour filling into pie crust.
  • Spoon meringue over filling, making sure to seal the edges against the pie shell.
  • Make peaks with spoon.
  • Brown pie 5- 10 minutes to desired color.
  • Cool pie on rack and avoid drafts.
  • Allow 3-6 hours for pie to firm up!

Questions & Replies

default avatar
  1. tami.gifford
    I have a question for clarification....the lemon pie mix----is that like a package of jello/store brand pudding/pie mix? Or a specialty type of mix?


  1. jetta_mel
    Great pie! It has the best flavor of any Lemon Meringue pie I have made. I used a frozen pie crust (due to time) but will make as written next time.
  2. Roxygirl in Colorado
    Hi Sweetiebarbara, I made your lemon pie for our Christmas dinner and am so glad I did! I chose your recipe because I liked the idea of mixing the filling mix with the fresh ingredients (which I thought would ensure a firm filling). This did make a wonderful firm filling which cut like a dream. The lemon flavor was perfect, too. I didn't use your crust (only because I had an extra one made). This was my favorite part of my dinner and the only lemon meringue pie I'll make! Roxygirl
  3. Zuleika L.
    Oh my waistline!!! This was just wonderful and my kids loved it! I'll put this in my favorites folder for sure. Thanks for this recipe! :-)
  4. brenda3cats
    This is the lemony-est pie I've ever tasted! And the crust is soooo flaky. I haven't actually made this pie, but Sweetiebarbara has made it for me many times. There are none that compare!!!!! I had no idea that one slice has almost 19 grams of fat. Next time I'll eat only half a piece, if I can stop at half!
  5. Maggie M.
    The pie crust is HORRIBLE... and what am I going to do with themother half now... What a waste of ingredients! MUCH better pie crust is 1 1/3 cup flour sifted, 1/2 tsp salt nd 1/2 cup COLD vegetable shortening, crisco or tenderflake, 3-4 tablespoons ICE water.... Sift flour and salt cut in shortening until WELL incorporated and then add ice water tbsp at a time after the second one so as not to have a sticky dough... Mix until just holding nicely together and then chill for at least an hour, roll out onto lightly dusted surface. Prick bottom with fork I do mine six different spots, and bake at 425 for 8 - 10 minites. Perfect every time and no scraps! The rest of the pie ingredients for the actual pie are on the box of Jello Lemon Pie filing and turn out perfect, I add in 1/4 tsp or creame of tarter which is not in the meringue portion of the directions on the box...


  1. Maggie M.
    What a horrible crust! And WHAT A WASTE of the extra crust!


I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
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