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Old Fashioned Lemon Meringue Pie

Old fashioned lemon pie with a tall cloud of perfect meringue on top. Tangy, sweet, lemony and perfect anytime you are craving an old fashioned treat.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 9 inch pie
Author Marye Audet-White


  • 1 9 "- baked pie crust
  • 1 1/2 cups sugar
  • 1/2 cup organic cornstarch
  • Pinch of salt
  • 2 1/2 cups hot water
  • 5 eggs , separated
  • 1 egg white
  • 1/4 cup unsalted butter
  • 1/2 cup lemon juice
  • grated rind of one lemon
  • 1 cup plus 2 tablespoons sugar , run through the blender until superfine.


  • Bring the egg whites to room temperature.
  • Rinse the beaters and bowl with vinegar.
  • Beat the egg whites until they form soft peaks.
  • Add the 1 cup plus 2 tablespoons of sugar gradually, beating the whole time.
  • Beat until the sugar dissolves and the meringue holds stiff peaks.
  • Set aside.
  • In an enamel or stainless steel pan combine sugar, cornstarch, and salt.
  • Stir in water until smooth.
  • Cook, stirring constantly until thickened and smooth - be careful not to scorch the bottom.
  • Allow to cook about 2 more minutes over low heat, stirring constantly.
  • Whisk egg yolks until very smooth.
  • Add about 1/2 cup of the hot sugar mixture, whisking constantly.
  • Add the egg yolk mixture carefully into the rest of the hot sugar mixture, whisking constantly
  • Stir for one minute over low heat.
  • Remove from heat and whisk in the butter, then the lemon juice and lemon peel.
  • Pour through a wire strainer into the prepared crust.
  • Top the hot filling with meringue and bake at 325F for 30 minutes.
  • Let cool completely so that the filling thickens... about 3 hours.


If you really hate making pie crust you can use a crumb crust for this. Good choices are lemon cookie crumbs, vanilla wafer crumbs, gingersnap crumbs, or graham cracker crumbs.