Quick Lemon Meringue Pie

Quick Lemon Meringue Pie

This quick lemon pie recipe is so easy and so good. Every time my mother made a lemon meringue pie it was a treat and I couldn't until it cooled so I could dig in.

My cousin Jimmy lives in Arizona and just happens to have lemon and grapefruit trees in his back yard. Last week my cousin sent us a box of lemons and grapefruits along with his recipe for lemon meringue pie.

There is nothing better than this basic lemon meringue pie recipe made with fresh lemons. When I opened the box I couldn't believe my eyes. These are the biggest lemons that I've ever seen.

Take a look for yourself, on the right is a lemon from our local grocery store and on the left is one of the lemons my cousin sent me. I used just one of these to make the lemon pie filling.

Lemon Pie Filling:

1 cup sugar
1/4 cup cornstarch
1-1/2 cups cold water
3 egg yolks, slightly beaten
1/4 cup lemon juice
1 tablespoon butter
1 baked 9-inch pie crust
grated zest of one lemon

For the Meringue: 


1/3 cup sugar
1 teaspoon cornstarch or 1/4 Tsp. cream of tartar
3 egg whites







Here is how we made this: Simple Lemon Meringue Pie Recipe

Preheat the oven to 350 degrees and bake the pie crust for 12 to 15 minutes.

The Filling:

Combine 1 cup sugar and cornstarch in a medium saucepan. Gradually stir in water until smooth. Then stir in the egg yolks.

Bring this to a boil over medium heat, stirring constantly, and boil for one minute.

Remove from heat and stir in lemon zest, lemon juice, and butter. Continue stirring until the filling becomes thick. Then spoon the filling into the pie crust.

The Meringue:

Beat the egg whites on high speed with a mixer until foamy. I used my KitchenAid Stand Mixer for this it works the best.

Add the cornstarch and then add the sugar one tablespoon at a time. Continue mixing on high speed until stiff peaks form.

Spread the meringue over the filling, sealing the edges of the pie. Bake at 350 degrees for 15 to 20 minutes until the meringue is golden brown.

Cool the pie on a wire rack to room temperature, then refrigerate for 3 hours. Make sure the pie is room temperature before you refrigerate. I have made this mistake before the lemon filling will not set properly if you put it the refrigerator too soon.

I used a store-bought pie crust for this recipe. If you need a recipe for pie crust you can check out my Apple Pie Recipe here.

Big thanks to my cousins Jimmy and Carmie for sending me these beautiful fresh lemons and your quick lemon meringue pie recipe.

As always thanks for stopping by and I hope you enjoy

Below are some of the handy kitchen gadgets that I used to make this quick lemon meringue pie. The small hand grater was perfect for grating the lemon zest. The small strainer was a big help squeezing the lemon juice, it fits over my measuring cup and catches all of the seeds. And of course my 9-inch glass pie plate.

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OXO Good Grips GraterOXO Good Grips 3-Inch Mini StrainerPie Plate,2-Pc Set,9",Glass