Friday, November 16, 2012

Lemon Meringue Pie

I absolutely love Lemon Meringue Pie! Mostly I like the lemon pudding part. There is just something about the tangy taste of lemon desserts that I just can't get enough of.

Want to make some for yourself? You're in luck because I have a full tutorial. For more pie recipes, visit my best pies page.

Lemon Meringue Pie

This recipe is my mom's.
I make this pie with a homemade mix. So we'll start by making the mix:

 Mix together 2 1/2 c. presweetened lemonaid, 1 c. plus 2 t. cornstarch, 1 1/4 c. sugar, and 1 t. salt.

For each pie, measure out 1 1/4 c. lemon pie mix, add three egg yolks {Save the whites for the meringue} 1/2 c. water.

Mix together.

Add 2 more cups water and mix well.

Cook in the microwave until thickened. I did this in two minute increments, stirring every two minutes. I didn't keep track, but it took at least 10 minutes. Maybe longer. Then add 2 T. butter and stir until melted.

Pour into a cooked pie shell. You can find my tutorial on pie crust using my Grandma's recipe here.

Now it's time for the meringue.

Start with 3 egg whites and add 1/4 t. cream of tartar and 1/2 t. vanilla. Then mix with an electric mixer. Gradually add 6 T. sugar in and beat until stiff peaks form.

Carefully spread over lemon filling. I always create little peaks using a knife, because that's what my mom did.

Bake at 400 for 8-10 minutes until golden.

Let cool completely, then store in the refrigerator.

lemon meringue pie

More Pie Recipes

More Lemon Recipes

Lemon Meringue Pie

Lemon Meringue Pie

Servings: 8
Author: Rachel Nielsen
Prep time: 1 HourCook time: 20 MinTotal time: 1 H & 20 M
Sweet and tangy lemon meringue pie!


Lemon Pie Mix
  • 2 1/2 c. pre-sweetened lemonade mix
  • 1 c. plus 2 t. cornstarch
  • 1 1/4 c. sugar
  • 1 t. salt
Lemon Filling
  • 1 1/4 c. lemon pie mix
  • 3 egg yolks
  • 1/2 c. water
  • 2 c. water
  • 2 T. butter
  • 3 egg whites
  • 1/4 t. cream of tartar
  • 1/2 t. vanilla
  • 6 T. sugar
Pie Crust
  • 2 1/2 c. flour
  • 1 c. shortening
  • 1/2 t. salt
  • 1 egg, beaten
  • 1/3 c. ice water
  • 1 T. vinegar


Lemon Pie Mix
  1. Mix well. 
  2. Store in an airtight container.
  3. Use withing 6-8 months.
Lemon Filling
  1. Mix together pie mix, egg yolks and 1/2 c. water. Then stir in 2 c. water. 
  2. Cook in the microwave until thickened, stirring every 2 minutes. 
  3. Once thickened add butter and stir until melted. 
  4. Pour into a cooked pie crust.
  1. Combine egg whites, cream of tartar and vanilla. 
  2. Mix with a mixer, gradually adding sugar.
  3. Beat until stiff peaks form.
  4. Spread over lemon filling.  Bake at 400 for 8-10 minutes until meringue is golden brown.
Pie Crust
  1. Add flour and salt to a bowl.
  2. Cut in shortening.
  3. Add egg, water and vinegar. 
  4. Knead about 10 times and roll out.
  5. Bake at 425 for 8-10 minutes.
  6. This crust recipe makes 3 crusts. Roll out the extra dough and then roll up between layers of wax paper.
  7. Freeze or refrigerate the extra crusts.

Nutrition Facts



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Net carbs


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Cholesterol (grams)


Nutritional information is automatically generated and is not guaranteed to be correct.

lemon meringue pie, lemon meringue pie recipe
Desserts, Pie, Lemon


  1. Thanks for sharing! I couldn't get my meringue to turn out. I'm going to try it your way. Wish me luck.

  2. this looks deelish!found you via tatertots and jello. you have some great recipes on your blog, so I am your newest follower!

    noelle @

  3. Wow, this looks so good! My grandmother used to always make lemon meringue pie for holidays when she was still with us. I might have to make these in mini form for this Thanksgiving :)