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Lemon Meringue Pie

  • Makes one 9-inch pie.


  • Filling:
  • 1 1⁄2 C sugar
  • 3 Tbsps cornstarch
  • 3 Tbsps all-purpose flour
  • 1 1⁄2 C hot water
  • 3 egg yolks
  • 3 Tbsps butter
  • 1⁄3 C lemon juice
  • 1⁄2 tsp lemon peel
  • 1 tsp lemon flavoring
  • Meringue:
  • 3 egg whites, at room temperature
  • 1⁄2 tsp vanilla
  • 1⁄4 tsp cream of tartar
  • 1⁄4 tsp lemon flavoring
  • 6 Tbsps sugar Crust
  • 2⁄3 C shortening
  • 3 C all-purpose flour
  • 5-8 Tbsps ice water


Preheat oven to 375 degrees.

In a saucepan, whisk together sugar, cornstarch, and flour. Add hot water and egg yolks to the dry ingredients, stirring constantly over medium-high heat. Cook until mixture thickens, about 8-10 minutes. Remove from heat and add butter, lemon juice, lemon peel, and lemon flavoring. Whisk until well-blended, then pour into a baked 9-inch pie crust. Spread meringue over filling. Sealing meringue to the edge of crust over hot filling ensures meringue will cook completely without shrinking. Bake at 375° for 10 minutes or until golden brown.

Beat egg whites until light and fluffy; add vanilla, cream of tartar, and lemon flavoring. Add sugar 2 Tbsps at a time, beating on high until stiff peaks form and sugar is dissolved, 2-4 minutes.

Cut in shortening and flour together to create coarse mixture. Add ice water a tablespoon at a time, until moistened. Roll out crust on a lightly floured surface, until crust is about 2 inches larger than the pie pan. Fold crust over and then fold in fourths, which makes it easier to put in the pie pan. Lay in pie pan and unfold, pushing crust into the pan and smoothing out any wrinkles. Use the crust overlay to roll under and make a pretty ruffled edge with your finger.

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