If you like lemon Meringue Pie, you are going to love this recipe. It’s awesome and very easy. Also, why not try substituting the lemon juice for lime juice and make a Lime Meringue Pie?

One of the differences between made from scratch filling and the boxed filling is the amount of moisture you will get in your bottom crust. The “from scratch” pie will not be as wet and therefore will hold longer. The other great thing is that you can adjust the sugar amounts to suit your own preferences.

To make your own crust, follow my homemade pie crust recipe.

Directions (Lemon Filling):

Yield: One 8″ pie

  1. For filling, mix dry ingredients in a large saucepan.
  2. Add egg yolks & lemon juice. Stir to combine.
  3. Gradually stir in the boiling water. Cook, stirring constantly over medium heat until thickened. (Remove from heat as soon as bubbles break the surface. If you over cook this, it will separate.)
  4. Add margarine, stir, fill prepared pie crust.

Directions (Meringue):

Yield: One 8″ pie

  1. For meringue, let egg whites reach room temperature. Mix with electric hand mixer until frothy and white.
  2. Gradually add sugar while continuing to beat until peaks form.
  3. Top pie, swirling around and bake in preheated 400°F oven for 10 – 12 minutes or until meringue is golden brown.
  4. Remove from oven and cool completely on wire rack.

Candra’s Notes

Note: if you put the pie in the refrigerator before it has cooled completely, it will sweat and cause your bottom crust to become soggy.

Ingredients (Lemon Filling):

  • 3/4 to 1 and 1/2 Cups of Sugar
  • 6 tbsps of Corn Starch
  • 4 Egg Yolks
  • 1/2 cup of Real Lemon Juice, freshly squeezed or from concentrate
  • 1 and 1/2 cups of Boiling Water
  • 2 tbsps of Butter or Margarine

Ingredients (Meringue):

  • 1/3 cup of Sugar
  • 4 Egg Whites, bring to Room Temperature

Comments

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4 Responses to “Lemon Meringue Pie Made from Scratch”

  1. This was very easy and fast to make. Also very delicious. I put one cup of sugar in. Perfect. For my family.

  2. Joe Pasquale says:

    Dear Candra
    God Bless You !! i just made this pie and it was AWESOME!!! i am so thrilled!.Yesterday i made your Beefstew it was so good!..i have tried about 7 recipes and all were just incredible! again Candra Thank You from my heart

  3. Cara says:

    If you’re not sure what to do with the ball, just pop it in the net and we’ll discuss your options afterwards.

  4. Georgina says:

    Great Lemon Meringue Pie Recipe ! Thanks so much ! I so appreciate your tips about buttering the knife before cutting the slices……it’s priceless. Nothing worse than a mutilated dessert from portioning it out. I once helped out catering a very fancy, expensive wedding and the caterer simply left the various cakes sitting on a table for the guests to help themselves…….within minutes the cakes were hacked up and very unnappetizing looking. What a shame and a real pet peeve of mine. The food should remain appetizing and appealing til the last slice is eaten. Thanks for being such a wonderful teacher ! All the best