Best-Ever Lemon Meringue Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

A Farm Journal 5-star special


  • Baked 9" pie shell
  • c. sugar
  • c. water
  • ½ tsp. salt
  • ½ c. cornstarch
  • c. water
  • 4 egg yolks, slightly beaten
  • ½ c. lemon juice
  • 3 tblsp. butter
  • 1 tsp. grated lemon peel
  • 4 egg whites
  • ¼ tsp. salt
  • ½ c. sugar


  • Combine sugar, 1½ c. water and salt in saucepan; heat to boiling.
  • Mix cornstarch and ⅓ c. water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
  • Combine egg yolks and lemon juice; stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.
  • For meringue, add salt to egg whites; beat until frothy. Gradually add ½ c. sugar, beating until glossy peaks are formed. Stir 2 rounded tblsp. of meringue into lukewarm filling.
  • Pour filling into cool pie shell. Pile remaining meringue on top and spread lightly over filling, spreading evenly to edge of crust.
  • Bake in slow oven (325°F.) about 15 minutes, or until lightly browned. Cool on rack at least 1 hour before cutting.

Good Idea: Store extra grated lemon and orange peel in a tightly covered small jar, placed in refrigerator. It stays fresh a long time and saves getting out the grater when you need a small amount of peel.