Lemon Meringue Pie


For the last 7 years my family has been blessed to spend Thanksgiving with a wonderful family. We have seen our kids grow and time fly by.

Their one request is to get lemon meringue pies. And this year was not an exception. I baked 2 pies.

I couldn’t find the recipe I used last year which solidifies the reason why I started this blog in the first place. I want to keep all recipes in one place and be able to find them within a few keystrokes.

So this year I was inspired by the recipe I found from One Dashed Spiced at a Time.

Lemon Meringue Pie

  • Servings: 6 or 7 slices
  • Difficulty: moderate
  • Print


    • Store bought pie dough
For the Lemon Filling
    • 4 egg yolks
    • 1 1/2 cups sugar
    • 6 Tbsp cornstarch
    • 1 1/3 cups water
    • 1/2 cup lemon juice
    • 1 Tbsp lemon zest
    • 3 Tbsp unsalted butter
For the Meringue Topping
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 6 Tbsp sugar
  • powdered sugar


For the Pie Crust
1. Bake unfilled crust as instructed in package.
2. Remove pie crust from oven and let cool.
For the Lemon Filling
    1. In a medium bowl, slightly beat the egg yolks. Set aside.
    2. Using a medium saucepan, combine sugar, cornstarch, water, lemon juice and lemon zest.
    3. Bring mixture to a boil over medium-high heat.
    4. Once mixture begins to boil, gradually stir about ½ cup into the bowl with the egg yolks.
    5. Transfer egg yolk mixture back into the saucepan with the remaining lemon juice mixture. Whisk until well combined. Bring mixture to a boil over medium-high heat, stirring constantly. Once mixture begins to boil, cook for 1 more minute, stirring constantly.
    6. Remove saucepan from heat and stir in butter. Transfer filling into the cooled pie crust.
For the Meringue Topping
  1. Preheat oven to 350°F.
  2. Using a medium bowl, combine the egg whites, cream of tartar and vanilla. Whip until foamy. (Tip: The egg whites will be easier to whip if you let them come to room temperature first.)
  3. Gradually add the sugar and continue whipping until meringue is stiff and glossy.
  4. Spread the meringue on top of the lemon filling. (Tip: Make sure the meringue is touching the crust all the way around the pie.) Dust top of pie lightly with powdered sugar before baking.
  5. Bake for 8-10 minutes, or until meringue turns light golden brown. Allow pie to cool to room temperature and then cover lightly and place it in the refrigerator.
  6. Serve chilled.

Enjoy, Bon Appétit, Buen Provecho!                                                         EdibleReflections.com



  1. Pingback: Thanksgiving Leftovers Sandwich | Fiesta Friday #44 | The Novice Gardener

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