Mom's Lemon Meringue Pie By: Jennifer
My mom was famous for her Lemon Meringue Pie.  It was often requested for parties or sick visits. (Really, I remember people asking my mom to bring this pie instead of Chicken Noodle Soup when they were sick!)  I often forget how good it is until I make it-then I just can’t stop eating it!  I hope you like it too.
Mom’s Lemon Meringue Pie by: Jennifer

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Mom’s Lemon Meringue Pie by: Jennifer

A tangy lemon filling and a light, fluffy meringue topping makes an excellent treat to satisfy your sweet tooth.


  • By Our Mom
  • For the Filling
  • 1 Cup sugar
  • 1/4 Cup corn starch
  • 1/2 teaspoon salt
  • 1/3 Cup cold water
  • 1 1/3 Cup hot water
  • 1 teaspoon lemon zest
  • 1/3 Cup lemon juice
  • 3 egg yolks
  • 2 Tablespoons butter
  • For the Meringue
  • 3 egg whites
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tarter
  • 6 tablespoons sugar


    For the Filling
  1. Combine corn starch, salt, and sugar in a large sauce or stock pan.
  2. Blend in cold water until smooth. Add hot water.
  3. Cook over medium heat, stirring constantly, until thick and clear (5-8 min). Remove from heat.
  4. Stir in lemon juice and zest. Cook 2 min. Blend a small amount of hot liquid with egg yolks-whisking quickly- to bring the yolks up to temperature without cooking them too fast. Return to pan and cook 2 min. stirring constantly.
  5. Remove from heat, add butter, and cool to luke warm.
  6. Pour into cooked pie shell (I like to use 1/2 a recipe of Kristin's magic pie crust).
  7. Top with meringue and seal to edge of crust.
  8. Bake at 350 10-12 min, or until meringue is golden brown in the valleys. Serve room temp or chilled.
  9. For the Meringue
  10. Beat egg whites with salt and tarter on high until soft peaks form. Add sugar gradually while beating. Beat until stiff peaks form.
  11. Spread meringue on top of cooled lemon filling. Use the back of a spoon or spatula to create peaks. Bake as directed above.