Old-Fashioned Lemon Meringue Pie

OLD FASHION LEMON MERINGUE PIE  is bursting with fresh lemon taste and a sweet and tart, creamy real meringue topping that is light and fluffy.

There are three parts that make up a perfect lemon meringue pie:

  1. Lemon curd filling is just the right balance of tart and sweet, This filling can also be used in a tart or other dessert filling.
  2. Meringue topping that is a light, fluffy and tender topping or can be baked alone as a  Meringue cookie.
  3. The crust.can be whichever style is your favorite.

Recipes for two different cursts:

Perfect Pie or Tart Crust with 10 Fast and Easy Tips

Pate Chree- Butter Cookie Tart Crust



OLD FASHION LEMON MERINGUE PIE is bursting with fresh lemon taste and a sweet and tart, creamy real meringue topping that is light and fluffy.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 233 kcal
Author Laurie


Lemon Filling

  • 3/4 c sugar
  • 4 T cornstarch
  • 1 1/2 cup water
  • 4 egg yolks
  • 1/8 t salt
  • 3/4 cup lemon juice fresh
  • 2 Tbsp butter
  • 2 tsp lemon zest


  • 3 egg whites at room temperature
  • 1/2 tsp vanilla
  • 1/4 TSP cream of tartar
  • 1/2 cup sugar


Lemon Filling

  1. Prepare a pie shell and line with parchment paper. Fill the shell with pie weights or rice, bake about 10 minutes.
  2. In a saucepan whisk sugar, cornstarch, and 1 1/2 cup water until the mixture is smooth, then cook over moderate heat, stirring, do not let it boil. Simmer, stirring occasionally, for 5 minutes when it has thickened, remove the pan from the heat.
  3. In a small bowl combine the egg yolks and lemon juice, slowly one spoonful at a time, so that the egg yolks do not cook, whisk in 1/2 of the hot syrup, then slowly add remaining syrup. Cook the mixture over low heat, until mixture thickens and forms a coating on a metal spoon, stirring constantly to prevent the bottom from scorching, for 8 to 10 minutes, add the butter and lemon zest. Pour into the pie shell.


  1. Preheat oven to 400 degrees. Make the meringue: In a bowl with an electric mixer beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the vanilla and powdered sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Top filling with the meringue covering the filling completely sealing the edge of the crust. Bake the pie for 7 to 10 minutes or until the meringue is golden brown, and let the pie cool. Use a sharp knife and dip into hot water after each cut for a clean slice.
  2. VARIATION: Substitute 1/2 c fresh lime juice and 1 T lime zest. The lemon curd will keep for 3 weeks in the refrigerator in a sealed container.
  3. Variation: Do not use the meringue but place fresh berries on to of the lemon curd. Bake for about 5 minutes. For a meringue cookie use a star tip with your pastry bag and form the size cookie you may like. Bake until golden.
  4. 1 recipe Pastry Dough for a single crust 9- to 10-inch pie raw rice or pie weights for weighting shell


  1. Use your favoriate crust, pie crust, grahm cracker, cookie curst, or even puff pastry or what ever you prefer.
  2. LEMON TARTS- This recipe will make 10 small tart pans. Fill tarts with lemon filling as for pie, and then cover with the meringue. Bake the tarts on a baking sheet in a preheated 425 degrees F oven for 3 minutes, or until the filling is puffed and the meringue is golden. Allow the tarts cool. Garnish with fresh berries.

Recipe Notes


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Nutrition Facts
Amount Per Serving
Calories 233 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 95mg 32%
Sodium 55mg 2%
Potassium 83mg 2%
Total Carbohydrates 46g 15%
Dietary Fiber 0.1g 0%
Sugars 38g
Protein 3g 6%
Vitamin A 4%
Vitamin C 17%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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