Lemon Meringue Pie II

Lemon Meringue Pie II


"A traditional lemon meringue pie, made entirely from scratch."


{{adjustedServings}} servings 330 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.
  3. In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.
  4. Pour filling into baked pie shell. Spread meringue over lemon filling.
  5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.
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  1. 16 Ratings


Being a chef I saw that the sugar was too much. I make it with only 1 cup of sugar and baked meringue at 375 for only 6 min. great pie. I also make it with 1 1/2 cups sugar but added one more eg...

The lemon filling should be tart, not sweet, this pie was a waste of money and time, a big dissappointment, it was just nothing but a big sugar pie... yuk!

A little bit aof work but well worth the effort. Very tasty.