Best Ever Lemon Meringue Pie

Sunday, January 31, 2016
Best Ever Lemon Meringue Pie is the best only because every time I make this recipe, it's the first one to go.

Even though it's not the first love here like banana cream, coconut or apple, it's still a loved pie, especially on the Thanksgiving table.

We all have a hard time deciding which one to eat since we make so many, and the pumpkin  pie usually takes a back seat compared to the rest mentioned.

We all have our favorite flavored pies.

I usually try to make smaller pies to please everyone. This pie is just perfect for the lemon lover!

Best Ever Lemon Meringue Pie Recipe

3 tablespoons cornstarch

1 cup sugar

2 tablespoons flour

1 1/2 cups water

2 medium-sized lemons juiced and zested

2 tablespoons butter

4 eggs yolks ( separated save whites for topping)

Meringue Topping:

5 1/2 tablespoons sugar

4 large egg whites

pinch of cream of tartar

1 9 inch pie crust baked and cooled ( I use deep-dish style homemade or store-bought)

In a medium saucepan over medium heat add everything but the egg yolks and butter in the pan. Keep stirring until well blended and mixture starts to thicken, add the butter. Add two of the egg yolks beating into this sugar mixture until well blend, then the other two until lemony looking and thick. I then pour this into the baked pie shell and cover with wax paper place in the refrigerator until cooled completed. In a large industrial mixer using the beater whisk, set on high speed adding the egg whites. Add the tartar and sugar until stiff peaks form around 5 to 8 minutes. Pile onto the pie and bake on 420 degrees until slightly starts to brown then put the broiler on low and finish browning the top until light brown.


  1. Lemons, grate gift in the garden. I have 3 trees of Meyer lemon and those produce lemons year around. So yes we do make lemon tarts mostly with lemon curd and your way I like very much

  2. my mom used to whip the meringue ingredients by hand and it always came out perfect


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