Lemon Meringue Pie

This is a very special pie for a very special guy! It’s my boyfriend Rob’s birthday, and he requested a lemon meringue pie for his birthday treat. I’ve never made one before, so I searched some recipes and came up with this! By the way, how fun is meringue?!


-1 pre made frozen pie crust (I cheated on that!) You can also use your favorite homemade pie crust as well 🙂

Lemon filling:

-1 1/4 c. sugar

-1/3 c. cornstarch

-4 egg yolks

-1/2 c. fresh lemon juice

-2 c. water

-3 tbsp. butter, cut into small piees

-1.5 tsp. grated lemon zest


-3 egg whites

-1/4 tsp. cream of tartar

-1/3 c. sugar

Let’s get bakin’!

  • Preheat oven to 425.º
  • Place pre-made pie in the oven and cook for about 10-15 minutes. I covered the pie (except the edges) with tin foil so that it didn’t brown too much. 
  • Reduce oven temperature to 350.º


  • First make the lemon filling! Whisk 1 1/4 cups of sugar and the cornstarch in a saucepan. 


  • Whisk in the egg yolks and lemon juice until smooth. Stir in the water with a wooden spoon and continue stirring over medium heat until the mixture comes to a full boil.



  • Boil for about 1 minute, stirring constantly, until the filling is translucent and thick. Remove the pan from the heat.


  • Add the butter and lemon zest and stir until the butter melts. Pour the hot filling into baked pie shell.



  • Make the meringue: Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar in a medium bowl. Soft peaks will form.



  • Gradually beat in the sugar, 1 tablespoon at a time, beating well in between. Beat for 2 minutes longer or until stiff peaks form.


  • Spoon the meringue around edge of filling to the crust. Spoon the remaining meringue in the center and spread and swirl with back of a spoon.



  • Bake pie for about 10-15 minutes, or until meringue has browned on the top. I really just eyeball this part. When the meringue has browned up, it is done!



  • Take the pie out and let it cool the pie completely. Refrigerate for atleast 2 hours, but you can refrigerate it for longer if you like. I had mine in overnight. 🙂


The 4 stages of pie! 😀

K bye!!! :-*


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