Lemon Meringue Pie

Rating: 0.00
November 25, 2020

A pie with some type of meringue on top

Lemon Meringue Pie

This pie takes me back to my childhood.  As soon as I take a bite, I’m an eight-year-old “Little Lori” again, running around the church parking lot, giving and receiving hugs and kisses from the people who loved me.  Growing up a church girl, a lot of memories center around church dinners and bake sales.
Let me just say this:  Can’t nobody bake a pie like a church mother!  Period.  End of Story.  Can I get an “Amen”!!
My grandmother’s specialty was Sweet Potato Pie.  She could make a mean lemon meringue, but Sweet Potato Pie was her thing.  There was another church mother, Mrs. C., who could bake the mess out of a Lemon Meringue Pie.  This pie reminds me of her.  I’ll tell you a secret.  When I made my first really successful Lemon Meringue Pie, I sent a picture for her to see.  My day was made when she said it made her hungry.  Sometimes you have to go back to where it all began.  I hope this pie causes you to think of those special people in your life, the ones who shaped you….and then I hope you smile.
Servings 8 slices


For the pie fiiling:

  • 1 1/2 cups sugar
  • 1/3 cup corn starch
  • 1 1/2 cups water
  • 3 eggs - separated (keep the whites!)
  • 1/2 cup lemon juice (about the juice of 2 lemons)
  • 3 Tbps butter
  • Zest of 1 Lemon

For the meringue:

  • 3 egg whites
  • 1/2 tsp cream of tarter
  • 5 Tbsp sugar
  • 1 tsp vanilla


Pie filling

  • In a boiler, combine sugar and corn starch well. (A whisk is best!)
  • Slowly add water and continue stirring until mixture comes to a boil and begins to thicken.
  • Temper egg yolks and add to mixture.
  • Bring to a boil and cook for 1 – 2 minutes.
  • Stir in lemon zest and juice.
  • Remove from heat and stir in butter one tablespoon at a time.
  • Pour filling into pie crust.


  • Combine egg whites and cream of tarter. Beat until foamy.
  • Begin adding sugar 1 tablespoon at a time.
  • Add vanilla.
  • Continue beating until stiff peaks form.
  • Top pie filling with meringue. Make it pretty!!
  • Bake on 375 degrees for 10 – 15 minutes until meringue is light golden brown.
  • Remove from oven and let cool to room temperature.
  • Cool in refrigerator for 3 – 4 hours; overnight is best!

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