Lemon Meringue Pie

Welcome to Lemon Week here on With Love from the Vine!  If you have been reading my blog for a while now, its no secret that I love anything with lemon in it!  I live in Southern California and am lucky enough to have a Meyer Lemon tree in front yard.  (See that picture up there?  My tree.) So, needless to say I have an exuberant amount of lemons that need to be used!  Starting with Lemon Meringue Pie.


The is my grandpa DeVaughn.  He had a birthday (85!!! woot woot!) last week! (He’s making Pomegranate Jelly in this picture.  Yum.) One of his favorite desserts is Lemon Meringue Pie, which happens to be one of my mom’s specialties.  I will forever associate Lemon Meringue Pie with my grandpa.


You start with a pre baked pie shell,



Then mix up your lemon filling and meringue.


Then bake it off!  It’s not a very hard to pie to make with a big payoff!  A great way to kick off of Lemon Week!

5.0 from 1 reviews
Lemon Meringue Pie
Lemon Meringue Pie
  • 1 pre baked pie shell
  • For the lemon filling:
  • 1½ cups sugar
  • 6 tablespoons cornstarch
  • ¼ teaspoon salt
  • ½ cup cold water
  • 1 cup fresh lemon juice
  • zest of one lemon
  • 3 egg yolks
  • 2 tablespoons butter
  • 1½ cups boiling water
  • For the meringue:
  • 2 egg whites
  • ¼ teaspoon cream of tarter
  • 4 tablespoons powdered sugar
  • ½ teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. In a medium saucepan place the sugar, cornstarch, and salt.  Stir well.  Whisk in the cold water and lemon juice.  When smooth, stir in the egg yolks and butter.  Then add the boiling water.
  3. Cook over medium heat, stirring constantly, until the mixture is thick.  Once thickened, continue cooking for another minute. Stir in the lemon zest.  Let cool slightly and then pour into the pre baked crust.
  4. In a stand mixer, place the egg whites and cream of tarter.  Beat until soft peaks form.  Then add in the powdered sugar and vanilla.  Beat until stiff peaks form and the mixture is shiny.  Spread over the lemon filling.  Bake for 10-15 minutes or until golden brown.  Eat!

3 thoughts on “Lemon Meringue Pie

  1. colleen

    I love this pie. I have to eat Gluten Free. So I cut off the crust and enjoy the middle. Then I go to Cross Fit and work off all those calories!!!!!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: