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Lemon meringue pie is good anytime.  We love it for dessert, with coffee in the morning or just as a snack during the day.  This pie will not last long and if you like lemon will surely become a favorite.  This is an old-fashioned recipe and one my family loves.

1 (9 inch) pie shell, baked
1  cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 lemons juiced (about 1/2 cup)
1 tablespoon lemon zest
4 egg yolks, keep the whites for the meringue
2 tablespoons butter or margarine
1 1/2 cups water
Using a wire whisk mix sugar, cornstarch and salt. Mix in lemon juice, zest, eggs, butter and water.  Cook over medium low heat until filling thickens. Remove and pour into pie shell. Top with meringue.
Meringue Topping:
4 egg whites
2 tablespoons sugar
1 teaspoon vanilla extract
Beat egg whites with mixer, add sugar and vanilla, and continue beating until peaks form. Spread on top of pie covering entire pie. Place under oven broiler until browned or bake in preheated 350 degree oven until brown on top.
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  1. instead of using fresh lemons, can you just use lemon juice out of the bottle if you don’t have a juicer?

  2. This is so simaluar to the “Elsie” Borden recipe that my Uncle used to use when I was a kid. Just used canned Borden evaporated milk instead of water. Got to make this!

  3. I have a question. Everytime I make a lemon pie my crust is always gets soggy!!! What am I doing wrong???

  4. I have never made one!! I am going to try this recipe. I want to thank you, for the chance to make the pie.
    Being my age, I will have to hurry & catch up with ya. I do love to make food taste good. Back at ya later, Cindy

  5. Sue Hatfield says:

    Like lemon, especially tangy lemon pie.

  6. I like lemon cream pie….I bet the water could be substituted with milk and hence Lemon CREAM pie. Like my Auntie always made. She was from OK.

  7. Debbi Taylor says:

    This is the best Lemon Meringue I have ever made. I made my crust and your filling. It was delicious.

  8. Tina McCrea says:

    The trick to firm merangue is to use a very clean, glass bowl to mix it in.

  9. I am heading to the kitchen to make this pie now. I was just looking at my lemons and wondering what to do with them. I get on Facebook and look what I see. This was meant to be lol.

  10. We always had lemon pie or chocolate pie on Sundays after chuch with our Sunday mid afternoon meal…..we would all go to church and then come in and help Momma get our meal together…she would cook her roast in the pressure cooker before we went to church and then come in and turn it back on to reheat while the over was heating up for the cornbread and the pie…one of us would set the table, one would be pee;ing potatoes and one of us would be doing the carrots…then the roast would come out to rest, the veggies would go in pressure cooker while bread and pie in overn..then take out veggies and make gravey in the juice and get it all on the table….fresh made ice tea and hands held all around the table as our meal was blessed and we ate as a family..just like we had gone ot church! Had to share…this picture of that pie brought back a wonderful sweet memory to me today…I needed that..I miss Momma & Daddy so very much and those Sunday after church meals and the routine!

  11. what type of sugar do i use brown, white , or raw ??

  12. Kathleen Fischer says:

    Just made this today and it is to die for. My mother-in-law used to make this but she never used a recipe so I was so happy to find this on your blog. I am absolutely loving all of the recipes I have tried here. THANK YOU SO MUCH!

  13. Thanks so much ! My family will have one of these for Thanksgiving as my Sister LOVES them !! Hope you have a wonderful one too !! Date: Fri, 9 Nov 2012 11:39:33 +0000 To: [email protected]

  14. WOW! When I saw this recipe this morning, couldn’t wait to try it! Hubby went to the store and got 2 HUGE Lemons, only took one — that’s how BIG they were! LOL! Tonight when he got some after supper, he said he forgot HOW MUCH he really loved Lemon Pie. We neither one could remember WHEN I’d made the “last” one! So it was a REAL TREAT. I didn’t have pie crust, didn’t feel like making one, but I did have a Graham Cracker Crust I bought the other day and it was FABULOUS! Thanks for sharing the recipe. Will definitely make again!

  15. This looks so gorgeous, well done! =)

  16. Lemon Pie was my favorite as a child…I have never had much
    confidence in my self with the Meringue…I am going to give this a try.

  17. This was always my Dad’s favorite pie.. thanks for sharing, I’ve got to make him one when they come back to visit this Christmas! xx

  18. What a lovely pie! Beating egg whites with a mixer is good advice…I had my first experience beating egg whites by hand last week…what a workout! Thanks for sharing. 🙂

  19. Always my favorite when I was a kid 🙂

  20. mitzi Bolone says:

    There use to be an old recipe for pie crusts. I think it had vinegar in it, shortening and flour. I need a flaky crust. Do you have one?

    • Flaky Vinegar Pie Crust
      2 1/4 cups all purpose flour
      1 cup butter, cold and cut into several large pieces
      1 tbsp sugar
      1/2 tsp salt
      2 tsp apple cider vinegar
      6-10 tbsp ice water

      In a large bowl, stir together flour, sugar and salt until combined. Add pieces of cold butter and toss to coat in the flour mixture. Rub butter in with your fingertips until it is broken down into pieces about the size of and almond. Some pieces of butter may be slightly larger, some may be slightly smaller. This can also be done by pulsing the ingredients in a food processor.
      In a small bowl, combine vinegar and ice water. While stirring your dough with a fork, gradually add in the water until the dough comes together into a slightly shaggy mass. If the dough becomes too sticky, add in an extra tablespoonful of flour.
      Turn dough out onto a very lightly floured surface and press firmly until the dough comes together. Cover with plastic wrap and refrigerate for 1-2 hours before rolling.

      Makes enough for 1 double crust pie or two 9-inch crusts

  21. Thanks again for a great recipe sent to me.

  22. One of my all time favorite pies and yours looks beautiful.

  23. My mom used to brush the inside of the pie crust with beaten egg white and partially bake it to prevent it from getting soggy. It worked beautifully. To prevent the crimping at the top from burning, if it needed it, she would cover it with foil while the rest of the pie finished baking.

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