Saturday, June 29, 2013

Lemon Meringue Pie

by Peg Cochran

Out Now!

I’m sure there are tons of recipes out there for lemon meringue pie—each slightly different.  This one comes from my husband’s mother and is one of his favorite desserts.  I made it for him today because I’m trying to seduce him into putting a curtain rod up for me.  I’ll let you know if it works!

Lemon meringue pies are actually easier than they look—especially if you have a counter top mixer although a hand mixer would work just fine and would give your arm, or at least one arm, a workout (I suppose you could switch hands halfway through!)


1.5 cups sugar (I used more like 1.25 cups because we like it a little tarter)
5 1/3 tablespoons corn starch (why the 1/3 I have no idea)
1.5 cups hot water
3 egg yolks, lightly beaten

Mix together the sugar and cornstarch in a pan.  Gradually stir in the hot water.  Cook over moderate heat, stirring, until mixture thickens and boils.  Boil one minute and remove from heat.

Beat a little of the hot mixture into the eggs yolks (this will keep them from scrambling)  then add to the rest of the mixture.  Return to heat, boil one minute, stirring.  Remove from heat and stir until smooth.

Blend in:
3 tablespoons butter
4 tablespoons lemon juice (about one good-sized lemon)
1.5 tablespoons grated lemon peel

Pour hot filling into baked shell.  Cover with meringue (below)

3 egg whites
¼ tsp cream of tartar
6 tablespoons sugar

Beat egg whites and cream of tartar until frothy.  Gradually beat in sugar.  Beat until stiff and glossy.

Cover pie with meringue and bake 5 to 8 minutes at 400 degrees.  Cool at room temperature.

Note: I break my eggs into a small cup one at a time before adding eggs whites to mixer bowl.  You don’t want even a speck of yolk in the whites or they won’t whip.

Sugar, water and corn starch thickening nicely

Eggs whites are almost stiff

The finished product

Catch up with me on my website:  I sometimes post recipes there as well.  And come like me on Facebook:  @pegcochran

Coming on July 2nd!  (Meg London is my pen name for the Sweet Nothings Lingerie Series.)


  1. The 1/3 tablespoon is there because the recipe probably called for 1/3 cup cornstarch. 5 1/3 tablespoons is the same as 1/3 cup.

  2. This is my all time favorite pie..and it is really quick and easy to make.

  3. Peg/Meg, congrats on the new book--perfect beach reading! Lemon is not my favorite dessert flavor but a tart lemon meringue is very appealing!

  4. My husband got very good at making lemon meringue pie when we lived in California and had a lemon tree right outside the kitchen door. These days, more apple pies than lemon. And I agree--that stand mixer makes a big difference!

  5. Thanks, Lynn, I thought the 1/3 tablespoon was a little strange! I wonder why not just say 1/3 cup bu this is an old recipe, handed down, so who knows? Sheila, yes a stand mixer is great and for the life of me I couldn't think of what to call it other than a Kitchen Aide! And not all stand mixers are Kitchen Aides of course.

  6. I should have probably mentioned that the filling and meringue go into a pre-baked pie shell. I cheated and used a store bought one, but I usually make my own! It still tasted great.

  7. Thanks for taking me back to my childhood and summer favorite! It's a rainy day here and we could do with a bit of lemony sunshine.



  8. Peg, it's beautiful. I love lemon meringue pie. You've inspired me to make one. Good luck with your new release. Can't wait release-day-buddy!!!!

    Daryl aka Avery

  9. I'm with SueAnn. Cherry pie and lemon meringue pie vie for my favorite pie. Ohhh! So lovely. Must bake one soon.


  10. Our family is big on Lemon Meringue pie AND Lime Meringue pie. It is such a "summery" dessert!!! So refreshing. 5-1/3 tablespoons is the same as 1/3 cup so you can write the recipe that way if you prefer. Oops, I see someone already told you that, sorry. It is more accurate to use the 1/3 cup too!!!

    Thank you for reminding me of this yummy pie; our family opted for strawberry and blueberry shortcakes with sweetened heavy whipped cream for a red, white and blue dessert which we always do on the 4th. Last year I did the fruit tart with the blueberries, blackberries, strawberries and raspberries on a cookie crust with the cream cheese on the cookie crust with the berries over it and everyone loved it.

    Keep up the great writing; love you books so much.