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Mom's Lemon Meringue Pie

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“Smooth and rich; hands down the best anywhere. Good old-fashioned comfort food. This has been my dad's favorite dessert for 80 years! The rest of us love it too. For the pie shell, try my recipe 477736. Family Note: This is Mom-Mom's exact recipe.”
READY IN:
1hr
SERVES:
6
YIELD:
1 9 inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees).
  2. Lower oven temperature to 350 degrees.
  3. LEMON FILLING:
  4. Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan.
  5. Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear.
  6. Beat egg yolks in small bowl.
  7. Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step.
  8. Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring.
  9. Remove from heat. Slow stir in lemon juice, butter and lemon rind.
  10. Pour into cooled pie shell. Let cool.
  11. MERINGUE TOPPING:
  12. Beat egg whites until stiff.
  13. Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth.
  14. Gently spoon onto cooled pie, pushing out to edges.
  15. Bake at 350 degrees for 12 - 15 minutes, until lightly browned.

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