Lemon Meringue Pie

LeGourmetTV's picture

Apr. 05, 2013

Not too tart, not too sweet just right! This lemon meringue pie is as tasty as it is easy to make - so stop using the mix in the box, and try it from scratch.


Granulated sugar 260 Gram (1 1/4 cups)
Cornstarch 66 Gram (6 tablespoons)
Salt 1/2 Teaspoon
Water 500 Milliliter (2 cups)
Egg yolks 4 , beaten
Lemon zest 1 Tablespoon
Lemon juice 125 Milliliter (1/2 cup (3
Butter 43 Gram (3 tablespoons)
Deep dish pie shell 1 (Blind baked 9" deep)
For meringue
Egg whites 5 (at room temperature)
Cream of tartar 1/4 Teaspoon
Instant dissolving sugar 45 Gram (1/3 cup, fruit sugar)



1. Preheat oven to 400 degree F or 200 degree C.


2. In a pot, mix cornstarch, sugar, salt, and water. Place the pot over medium-high heat, stir constantly and bring it to a boil.

3. Reduce heat to medium-low and simmer for 3 minutes, still stirring.

4. Remove the pot from heat, temper the egg yolks and then whisk back into the pot. Cook over medium heat, still stirring for another 2 minutes.

5. Remove from heat and stir in lemon zest, lemon juice and butter. Mix well and set aside.

For Meringue:

6. In a bowl, combine egg whites with cream of tartar. Beat until soft peaks form.

7. Gradually add sugar and beat until stiff peaks form.


8. Into blind baked 9-inch pie shell, pour the filling.

9. While the filling is still hot, pile the meringue on top, starting at edge, making sure that they touch the crust.

10. Spread it over filling making peaks.

11. Pop in oven and bake for 5 to 6 minutes until meringue peaks are golden. Let cool on a rack.


12. Cut in slices and serve!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 214Calories from Fat 52

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 131 mg5.46%

Total Carbohydrates 39 g13%

Dietary Fiber %

Sugars 31 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet