Creamy Lemon Meringue Pie

Creamy Lemon Meringue Pie
174
17 Reviews
Lemon meringue pie that uses fresh lemon or lime juice to make this traditional lemon meringue pie delicious!
1:00
Prep Time
3:45
Total Time
8 servings

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
4
large Land O Lakes® Eggs (yolks only), beaten
1/2 cup
fresh lemon juice
3 tablespoons
Land O Lakes® Butter
2 teaspoons
freshly grated lemon zest

Meringue

4
large Land O Lakes® Eggs (whites only)
1/2 teaspoon
cream of tartar
1/2 cup
sugar

Directions

  1. Heat oven to 475°F.
  2. 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.
  3. 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.
  4. Reduce oven temperature to 325°F.
  5. 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.
  6. 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.
  7. 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 Tips

- 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.

Nutrition Facts (1 serving)

Calories
410
Cholesterol
140mg
Carbohydrates
62g
Protein
5g
Fat
16g
Sodium
250mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

Hi Tracy, if you have a favorite graham cracker crust recipe that you use, you could definitely try using it! Let us know how it turns out for you.

Rating

Can you use a Graham cracker crust with this recipe?

Test Kitchen Comment
From: Mallory
Hi Tracy, if you have a favorite graham cracker crust recipe that you use, you could definitely try using it! Let us know how it turns out for you.
Posted July 08, 2016

Rating

One more thing, I forgot to rate this recipe. I give it 10 stars out of 5. lol. No but seriously it was great.

Rating

It was great we all enjoyed it. I always like to take a recipe and that sounds good and make my own adjustments to it to see what fantastic outcome I can come up with. As a rule this has not failed me yet. In this case I took your amazing recipe an I like to cut back a bit on the water, not much, just a bit to make room for extra lemon juice and I also use the pulp from the lemons. This adds the greatest flavor to the lemon filling. It is a bit tricky to get all the pulp with those pesky seeds but well worth the effort. Also when making the meringue I add a bit of vanilla to the mixture. I hope people will try this because I know I get the greatest compliments. People love the pulp in the lemon filling.

Rating

I've made this several times now - always beautiful.

Rating

Although I didn't do the meringue, the pie and crust were awesome. No one in my family likes the meringue but we love lemon pie! The lemon flavor was perfect. I found it easy to make the filling and it set up perfect. Will definitely make again!

Rating

Hi Erin, it is important to cook to 160 degrees. We would suggest purchasing a candy thermometer - you can use it for so many things! You can find them in the baking section at most local retailers. Happy baking!

Rating

I suck at baking and was able to make this and do a grand ole job!!! I loved it, my boyfriend loved it and I was very proud when I was finished and it actually tasted AND looked good. The only problem I ran into was that I don't have a thermometer to see when it is 160 degrees...so after it was refrigerated and cut, though firm as it should be, it left a juice in the bottom. Still tasted wonderful and was pretty. So, I'd make it again. **correct me if I'm wrong...I do need a thermometer right??**

Test Kitchen Comment
From: Mallory
Hi Erin, it is important to cook to 160 degrees. We would suggest purchasing a candy thermometer - you can use it for so many things! You can find them in the baking section at most local retailers. Happy baking!
Posted March 17, 2016

Rating

I thought that I didn't care for lemon meringue pie, but then I tried this recipe and will never look back. The best lemon meringue pie ever!

Rating

Hi Kenji, sorry to hear you had some issues with this recipe. It is important to cook the filling to 160 degrees in order for the filling to set up completely. Otherwise your filling can turn out "soupy" as you said.

Rating

nope nope nope, ended up with a lemon soup.

Test Kitchen Comment
From: mallory
Hi Kenji, sorry to hear you had some issues with this recipe. It is important to cook the filling to 160 degrees in order for the filling to set up completely. Otherwise your filling can turn out "soupy" as you said.
Posted October 12, 2015

Rating

This recipe was simple, easy to make, and most importantly, delicious! I just tried a piece, and the filling was lemony, tart, sweet, and had a thick, wonderful consistency! Love it!

Rating

I've made this recipe so many times. It's my husbands favorite and a family favorite as well.

Rating

I made this as tarts and it was a huge hit. It's a bit more work cutting out tart shells but the end result is worth it, you don't have to worry about cutting through/tearing the meringue. Everybody loved the "miniature lemon pies".

Rating

Excellent as is - no need for changes. Now everyone wants the recipe!

Rating

I made this today and it turned out wonderful. Make sure you don't leave the filling unattended. Stir constantly or it will stick and burn. Easy and Delicious. Will be my go to recipe for Lemon Meringue Pie. Omitted the zest.

Rating

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.

Rating

I think that this is the best pie ever!! I put some coco in it and It tastes so good

Rating

Brilliant! Best lemon pie i have made

Rating

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.

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