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Lemon Meringue Pie 9 Inch Recipe

This legendary Lemon Meringue Pie recipe, straight from a 1973 Betty Crocker cookbook, is a family favorite! So good, it's caused sibling rivalries (one pie just isn't enough!). This recipe focuses on the filling and meringue – you'll need to prepare your own 9-inch pie crust. Get ready for a burst of zesty lemon flavor and a cloud-like meringue topping that will leave you craving more. Perfect for potlucks, holidays, or any day you need a little sunshine!

Prep Time 20 mins
Cook Time 65 mins
Calories 2839.2 kcal
Protein 49g
Rating 4.3 (3 Reviews)
Lemon Meringue Pie 9 Inch 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Meringue Pie 9 Inch

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How to Make Lemon Meringue Pie 9 Inch

  1. Preheat oven to 400°F (200°C). Bake pie shell according to package directions or your preferred recipe. Let cool.
  2. In a medium saucepan, whisk together 1 cup sugar and 1/4 cup cornstarch.
  3. Gradually whisk in 1 cup water until smooth.
  4. Cook over medium heat, whisking constantly, until the mixture thickens and boils.
  5. Boil for 1 minute, continuing to whisk.
  6. Temper the egg yolks: Gradually whisk at least half of the hot mixture into the 4 egg yolks. This prevents the yolks from scrambling.
  7. Pour the tempered egg yolk mixture back into the saucepan with the remaining hot mixture.
  8. Cook for 2 minutes, whisking constantly, until the mixture thickens further.
  9. Remove from heat.
  10. Stir in 1/4 cup (1/2 stick) unsalted butter, 1 tablespoon lemon zest, 1/2 cup lemon juice, and a few drops of yellow food coloring (if using) until smooth and well combined.
  11. Pour the lemon filling into the cooled pie crust.
  12. **Make the Meringue:** In a clean, grease-free bowl, beat 4 egg whites with 1/4 teaspoon cream of tartar until foamy.
  13. Gradually add 6 tablespoons of sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Do not underbeat.
  14. Beat in 1 teaspoon vanilla extract.
  15. Mound the meringue onto the hot lemon filling, sealing the edges to the crust to prevent shrinkage.
  16. Bake for 10-12 minutes, or until the meringue is lightly golden brown.
  17. Cool completely on a wire rack away from drafts before serving.

Nutrition Information (Approximate per serving)

Sodium

52 g

Sugar

1539g

Fat

198g

Carbs

166g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Summer Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Pies And Tarts Desserts Fruit American Oven Potluck Dinner Party Holiday Event Picnic Pies Easter Dietary Thanksgiving Low Sodium Independence Day Low In Something Citrus Lemon Brunch Taste Mood Sweet To Go Equipment Number Of Servings 4 Hours Or Less