Recipes and Cooking Fluffy Lemon Meringue Pie This refreshing Lemon Meringue Pie recipe has the perfect mix of rich filling and light-as-air topping. While we especially love serving this in spring, there's no wrong time to share lemon dessert recipes as tasty as this pie! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 11, 2018 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 25 mins Cook Time: 10 mins Bake Time: 30 mins Cool Time: 1 hrs Chill Time: 5 hrs Total Time: 35 mins Servings: 8 Yield: 1 pie Jump to Nutrition Facts Ingredients 1 recipe Baked Pastry Shell 5 eggs 2 cup sugar ⅓ cup cornstarch 2 teaspoon finely shredded lemon peel (optional) 1 cup water ¾ cup lemon juice ⅓ cup butter, cut up 1 recipe Five Egg White Meringue Five-Egg White Meringue 5 egg whites 1 teaspoon vanilla ½ teaspoon cream of tartar 1 cup sugar Directions Prepare Baked Pastry Shell; set aside. Separate egg yolks from whites. Set aside yolks for filling and whites for Five Egg White Meringue. Preheat oven to 325 degrees F. For filling, in a medium saucepan stir together sugar and cornstarch. Stir in lemon peel (if desired), the water, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir half of the hot lemon mixture into the yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter pieces until melted. Cover filling and keep warm. Prepare Five Egg White Meringue. Pour warm filling into Baked Pastry Shell. Immediately spread meringue over filling; seal to edge of pastry. Using the back of a spoon, add high peaks to the meringue. Bake in the preheated oven for 30 minutes. Cool on a wire rack for 1 hour. Chill for 5 to 6 hours before serving; cover for longer storage. Makes 8 slices. Five-Egg White Meringue Allow egg whites to stand at room temperature for 30 minutes. In a mixing bowl combine whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 6 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth). Immediately spread meringue over hot pie filling, sealing to edge of pastry. Bake as directed in recipe. Rate it Print Nutrition Facts (per serving) 623 Calories 23g Fat 101g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 623 % Daily Value * Total Fat 23g 29% Saturated Fat 11g 55% Cholesterol 167mg 56% Sodium 283mg 12% Total Carbohydrate 101g 37% Total Sugars 76g Protein 7g Vitamin C 10.6mg 53% Calcium 30.3mg 2% Iron 1.4mg 8% Potassium 136mg 3% Fatty acids, total trans 1g Folate, total 64.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.