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Lemon Meringue Pie

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Lemon Meringue Pie
  • Prep 60 min
  • Total 5 hr 15 min
  • Ingredients 13
  • Servings 8
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Learn how to make Lemon Meringue Pie with a premade crust when you use this recipe! This dessert comes together with a Pillsbury™ Pie Crust and a tangy homemade filling to create the ultimate summer treat. Give it a try and discover the best Lemon Meringue Pie you've ever tasted.
Updated Jun 25, 2021

Ingredients

Crust

Filling

  • 1 1/4 cups sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups cold water
  • 3 egg yolks
  • 2 tablespoons butter or margarine
  • 1 tablespoon grated lemon peel
  • 1/2 cup fresh lemon juice

Meringue

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla
  • 1/4 cup sugar

Steps

  • 1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2
    Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
  • 3
    In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
  • 4
    Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
  • 5
    Reduce oven temperature to 350°F. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
  • 6
    Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    Pie baking can be even easier when you use Pillsbury™ Frozen Pie Crusts. Find them in the freezer case with a pre-crimped edge, ready to use. The disposable pan makes clean up a snap.
  • tip 2
    Meringue can be temperamental, and results can vary based on humidity levels, drafts and temperature changes. Here are some helpful tips to steer you to success:
    • To know if meringue is ready for topping, rub a small amount of meringue between two fingers to see if sugar is completely dissolved. It should feel completely smooth; if not, continue to beat mixture.
    • After cooling, it’s not unusual for small beads of moisture to form on top of meringue. This can sometimes mean that meringue has been overcooked.
    • Egg whites whip best at room temperature; for food safety reasons, limit to 30 minutes at room temperature. Make sure your egg whites are yolk-free, or your meringue may deflate. A clean glass, metal or copper bowl is best for whipping meringue.
    • Before cutting into pie, dip knife into water, and do not dry it off. This helps prevent meringue from sticking to the knife.

Nutrition Information

330 Calories, 11g Total Fat, 3g Protein, 56g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size:
Calories
330
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
320mg
14%
Potassium
65mg
2%
Total Carbohydrate
56g
19%
Dietary Fiber
0g
0%
Sugars
38g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Lemon meringue pie is a classic dessert, but can be intimidating to novice bakers because of the meringue topping. It’s true that meringue is a bit temperamental (thanks, humidity and temperature changes) and can take some practice to get right, but we have a few tips to help you make your meringue with success. Tip #1: Egg whites are the key ingredient in meringue. Make sure they are at room temperature and they are completely yoke free, or the meringue may deflate. Tip #2: When you gradually add the sugar to the whipped egg whites, vanilla and cream of tartar mixture, make sure you continue beating until stiff peaks form and the sugar is completely dissolved. Can’t tell if it has dissolved all the way? Rub a small amount of meringue between two fingers. If it feels smooth and not grainy, your mixture is ready. Tip #3: Make sure you spread your meringue on hot filling and seal any gaps by spreading to the edge of the crust. This will help avoid shrinkage after baking. Now that you have the meringue piece down, you may want to brush up on your pie crust techniques. We have all the information you need in our how to make pie article, from how to make crust from scratch to how to flute the edges. Already a pie expert? Try your hand at more of our top-rated recipes, like apple pie, blueberry pie, French silk pie and more.
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