Old Fashioned Lemon Meringue Pie

Recipe by MommyMakes
READY IN: 35mins


  • 1
    prebaked pie shell
  • Lemon Filling
  • 13
  • 1 13
    cups sugar
  • 14
    teaspoon salt
  • 1 12
    cups water, divided, boil 1 cup
  • 12
  • 4
    egg yolks, well beaten (reserve whites for meringue)
  • 3
    tablespoons butter, cut into small pieces
  • 1
    tablespoon finely grated lemon zest
  • Meringue Topping
  • 4
    egg whites
  • 2
    tablespoons sugar
  • 12
    teaspoon vanilla (optional)


  • Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
  • In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
  • Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
  • Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
  • Remove from heat and stir in lemon zest.
  • Pour hot mixture into cooled pie shell.
  • Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
  • Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
  • Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
  • Once cooled, chill in the refrigerator until nice and cold.