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August 15th is National Lemon Meringue Pie Day

August 15, 2008
Learn how to make lemon meringue pie from scratch

Learn how to make lemon meringue pie from scratch

August 15th is National Lemon Meringue Pie – Whoo Hoo! I am in love!

Now this is a National Food Day Theme I have some experience with – ok my experience refers to eating and making these pies time and time again throughout my life. This amazing American pie is right behind the American apple pie, in my mind. These pies are available at any local diner with mile-high meringue, but they never really taste like the real thing. It is one of those pies that I never get tired of.

I have seen a lot of versions out there, but a recipe that doesn’t use lemon zest to me is really not a real lemon meringue pie – the added zest and fresh lemon juice with a little pulp really makes this pie truly tart and sweet simultaneously and after making few of these great pies you will see there really is no effort at all to making fantastic great authentic lemon meringue pie just like your grandmother used to bake for special occasions. I used to sell these at a restaurant I used to work in – I would go through 2 pies a night – we would never sell the pre-made stuff we bought from commercial bakeries no matter how hard we tried…this pie is THAT good

Lemon Meringue Pie Recipe


  • 1 baked pie shell cooled
  • ***For Pie Filling
  • 3 large eggs separated (easier when done while eggs are still cold)
  • 6 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups water
  • 2 tablespoons butter or margarine
  • 4 teaspoons grated lemon rind
  • 6 tablespoons fresh lemon juice with some pulp
  • 1 cup white sugar for lemon filling
  • 1 teaspoon pure lemon extract
  • ***for meringue:
  • 6 tablespoons of Super Fine white sugar for meringue
  • dash of salt for meringue
  • 1/4 teaspoon of cream of tarter – to stabilize egg whites
  • 1 teaspoon pure vanilla extract for meringue
  • *****
  • Equipment Needed:
  • Double boiler, mix master such as kitchen aid or hand mixer, whisk

Directions :

  1. To double boiler add all of the following: cornstarch, salt, 1/2 cup of the white sugar, mix till combined then add water and stir.
  2. Cook over boiling water until thick stirring constantly.
  3. Then cover with lid and let cook for ten minutes.
  4. Combine egg yolks and rest of sugar into a bowl – stir till combined and add a little of the hot mixture to the egg yolks to temper them. Then add egg yolks to hot mixture and stir.
  5. Turn off heat yet stir mixture for 2 minutes.
  6. Remove double boiler from hot water, and place on trivet or counter where it is safe. While still hot, stir in butter, lemon rind, lemon juice and pure lemon extract.
  7. Let cool to room temperature – without stirring and NEVER cool in fridge! Keep lid off so that steam can escape.
  8. Once cooled, pour into baked pie shell and cover with meringue. Make sure all mixture is covered with the meringue – and place on the middle rack of your oven about 15 minutes at 325 degrees or until the meringue is lightly browned. Serve it up that night.

To Make Meringue:

  1. Make sure your bowl, beaters are super clean void of any grease from previous uses. Add egg whites to bowl and start to beat.
  2. Once eggs have started to be white and frothy, add sugar gradually. You might want to keep beating speed on medium or medium low so that your egg whites can dissolve the sugar. This is an imperative step that will help prevent your meringue from ‘weeping’ later on in the day as it sits for getting ready to be eaten.
  3. For those of us that have kitchen aids – note, this process can be quicker than we realize being that these sort of mixers are super quick. So it is ok to beat slowly at first, so that the sugar has had the time to dissolve in the egg whites.
  4. Continue beating until smooth and add vanilla extract.
  5. To ensure all sugar has been dissolved, put a little on your fingers and rub them (as if you were making a snap) if you feel any bits of sugar, you will need to keep beating until smooth – so be careful not to over beat your meringue – which is why I suggested to beat at a medium speed.
  6. Once meringue is shiny and peaks form, your ready to top your pie.

2 Comments leave one →
  1. June 25, 2009 5:59 pm

    that pie looks super delis it probley taste great

  2. October 29, 2010 6:57 pm

    my mother always buys the best kitchen aids that she can find on the market “

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