Lemon Meringue Pie


Pie Shell:

Sugar, Cornstarch, and Salt:

Water and lemon juice:

Egg Yolks to be Incorporated:




  1. Bake pie shell; set aside to cool.
  2. Preheat oven to 325°.
  3. Whisk sugar, cornstarch, and salt in a medium saucepan.
  4. Whisk in water, lemon juice, and lemon zest.
  5. Separate eggs. Click here for step-by-step instructions on how to separate eggs.
  6. Place whites in a medium-sized bowl and set aside for making meringue.
  7. Add egg yolks to saucepan and whisk vigorously until no yellow streaks remain.
  8. Add butter to saucepan.
  9. Cook over medium heat, stirring constantly, until mixture comes to a simmer. Be patient, this can take 5 to 10 minutes.
  10. Simmer and stir for 1 minute. The filling will be very thick and somewhat hard to stir.
  11. Remove heat.
  12. Pour the filling into the baked pie crust.
  13. Press a sheet of plastic wrap over the surface of the filling.
  14. Immediately prepare Meringue For Pie.
  15. Remove the plastic wrap from the filling.
  16. Spoon meringue onto hot pie filling.
  17. Spread meringue over filling, carefully sealing meringue to the edge of the pie crust to prevent shrinking or weeping.
  18. Bake until meringue is a delicate golden brown; about 20 minutes.
  19. Let cool completely on a rack, then refrigerate.
  20. Serve at room temperature or cold.


Serves 8

Refrigerate unused portions.

Pie can be stored for up to 3 days in the refrigerator.

Not a fan of meringue? Click here for lemon pie.

Check out my recipes for cream pies. Try any of the following recipes: coconut cream pie, chocolate cream pie, or butterscotch cream pie.

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Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).