Creamy Lemon Meringue Pie

Creamy Lemon Meringue Pie

Lemon meringue pie that uses fresh lemon or lime juice to make this traditional lemon meringue pie delicious!

60 min.prep time 3:45total time
8 servings
656 Ratings

Ingredients

Crust

1 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons cold Land O Lakes® Butter
2 to 3 tablespoons cold water

Filling

1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
1/2 cup fresh lemon juice
3 tablespoons Land O Lakes® Butter
2 teaspoons freshly grated lemon zest

Meringue

1/2 teaspoon cream of tartar
1/2 cup sugar

Directions

Heat oven to 475°F. 

Combine flour and salt in bowl; cut in 6 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake 8-10 minutes or until lightly browned. Cool; set aside. 

Reduce oven temperature to 325°F. 

Combine sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a full boil. Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, 2-3 minutes or until mixture reaches 160°F and is thickened. Whisk in lemon juice, 3 tablespoons butter and lemon zest. Remove from heat; set aside.

Beat egg whites and cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 1/2 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy. Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center. 

Bake 25-30 minutes or until meringue reaches 160°F and is lightly browned. Cool at room temperature 1-2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.

Recipe Tip

- Overcooking filling can result in a pie that is runny and won't set up. After stirring egg yolk and filling mixture back into saucepan, check temperature immediately. If it has reached 160°F, immediately whisk in lemon juice, lemon zest and butter and remove from heat.

- For a Lime Meringue Pie, substitute fresh lime juice for fresh lemon juice and grated lime zest for grated lemon zest.

- Read more about this recipe on Recipe Buzz® Blog.

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Nutrition Facts (1 serving)

Calories: 410

Fat: 16g

Cholesterol: 140mg

Sodium: 250mg

Carbohydrates: 62g

Dietary Fiber: <1g

Protein: 5g

Recipe #7593©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

the exact way my mom used to make it !wow never thought I would find this recipe online,always thought it to be family secret.
I think that this is the best pie ever!! I put some coco in it and It tastes so good
Brilliant! Best lemon pie i have made
The recipe is clear cut and fantastic. I make it all the time and never go home with left overs. I get the best compliments for this pie and love to make it.
A great spingtime dessert. I have made this pie several times and made some adjustments - I increased the sugar to 1 1/2 cups. Also, I added 1 Tbsp. extra corstarch and just a bit more water. End result - the best Lemon Meringue Pie for us!
This pie is tart and very tasty. My search for a great lemon pie is done; it's the one I've been looking for.

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