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Lemon Meringue Pie

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This pie is full of lemon flavor that you will make your mouth sing with pure pleasure, a recipe from Seduction in the Kitchen.

Lemon Meringue Pie


  • 1-¼ cups sugar
  • ⅓ cup cornstarch
  • 1 cup cold water
  • 3 egg yolks
  • 1 cup lemon juice
  • 3 tablespoons butter
  • 1 pastry shell (9 inches), baked
  • 1 tablespoon cornstarch
  • ⅓ cup cold water
  • 3 egg whites
  • 1 teaspoon clear vanilla extract
  • Dash salt
  • 6 tablespoons sugar


  1. In a saucepan, combine sugar and cornstarch., the stir in water until smooth.
  2. Cook and stir over medium heat until thickened and bubbly
  3. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return the egg yolk mixture to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
  4. Add lemon juice and butter; stir until butter is melted and mixture is blended. Cook and stir for 2 minutes.
  5. Take off the heat and pour the hot filling into pastry shell.
  6. Set the pie in the fridge while you make the meringue
  7. In a saucepan, combine cornstarch, vanilla, and water until smooth.
  8. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes. Remove from the heat.
  9. In a bowl, beat egg whites, until foamy.
  10. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved.
  11. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.
  12. Take the pie out the fridge and spread evenly over the filling, sealing edges to crust
  13. Bake at 325° for 18-20 minutes or until meringue is golden.
  14. Cool on a wire rack for 1 hour, then place the pie in the Refrigerator for at least 3 hours before serving.
  15. Slice it up and ENJOY!

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You can learn more about this recipe on my blog Seduction in the Kitchen!

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