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. For more pie recipes, visit my best pies page.

Lemon Meringue Pie

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.

Enjoy!

More Pie Recipes

• Pumpkin Pie
• Eclair Pie
• Key Lime Pie
• Creamy Raspberry Pie

More Lemon Recipes

• Lemon Curd Cookies
• Lemon Bars
• Lemon Freeze

Lemon Meringue Pie

Servings: 8

Author: Rachel Nielsen

Prep time: 1 HourCook time: 20 MinTotal time: 1 H & 20 M

Sweet and tangy lemon meringue pie!

Ingredients

Lemon Pie Mix

• 2 1/2 c. pre-sweetened lemonade mix
• 1 c. plus 2 t. cornstarch
• 1 1/4 c. sugar
• 1 t. salt

Lemon Filling

• 1 1/4 c. lemon pie mix
• 3 egg yolks
• 1/2 c. water
• 2 c. water
• 2 T. butter

Meringue

• 3 egg whites
• 1/4 t. cream of tartar
• 1/2 t. vanilla
• 6 T. sugar

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

Instructions

Lemon Pie Mix

1. Mix well. 
2. Store in an airtight container.
3. Use withing 6-8 months.

Lemon Filling

1. Mix together pie mix, egg yolks and 1/2 c. water. Then stir in 2 c. water. 
2. Cook in the microwave until thickened, stirring every 2 minutes. 
3. Once thickened add butter and stir until melted. 
4. Pour into a cooked pie crust.

Meringue

1. Combine egg whites, cream of tartar and vanilla. 
2. Mix with a mixer, gradually adding sugar.
3. Beat until stiff peaks form.
4. Spread over lemon filling.  Bake at 400 for 8-10 minutes until meringue is golden brown.

Pie Crust

1. Add flour and salt to a bowl.
2. Cut in shortening.
3. Add egg, water and vinegar. 
4. Knead about 10 times and roll out.
5. Bake at 425 for 8-10 minutes.
6. This crust recipe makes 3 crusts. Roll out the extra dough and then roll up between layers of wax paper.
7. Freeze or refrigerate the extra crusts.

Nutrition Facts

Calories

457.10

Fat (grams)

28.07

Sat. Fat (grams)

11.08

Carbs (grams)

49.68

Fiber (grams)

0.30

Net carbs

49.38

Sugar (grams)

40.83

Protein (grams)

2.44

Sodium (milligrams)

319.82

Cholesterol (grams)

87.88

Nutritional information is automatically generated and is not guaranteed to be correct.

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