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.

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.


For printable recipe click here.

Lemon Meringue Pie Recipe

Lemon Pie Mix
2 1/2 c. pre sweetened lemonaid
1 c. plus 2 t. cornstarch
1 1/4 c. sugar
1 t salt
Mix well and use within 6-8 months.

Lemon Filling
1 1/4 c. lemon pie mix
3 egg yolks
1/2 c. water
2 c. water
2 T. butter or margarine
Mix together pie mix, yolks and 1/2 c. water. Then add 2 c. water and mix.
Cook in microwave until thickened, stirring every 2 minutes. Once thickened add butter and stir until melted.

3 egg whites
1/4 t. cream of tartar
1/2 t. vanilla
6 T. sugar
Combine egg whites, cream of tartar and vanilla. Mix with mixers, gradually adding sugar. Beat until stiff peaks form.

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
Cut shortening into sifted flour and salt. Add egg, water and vinegar to flour mixture. Knead about 10 times and roll out. Bake at 425 for 8-10 minutes

Place lemon pie filling in already baked pie crust. Carefully spread meringue on top. Bake at 400 for 8-10 minutes or until golden.

Linking up at Lady Behind the CurtainTidy MomLife as a Lofthouse, Or so she says..., Homemade Ginger, 
Whipperberry Adorned From Above,


  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. looks SO yummy! I would be honored if you shared this at my Ginger Jamboree Link Party!

  4. 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 :)