Recipes and Cooking Lemon Meringue Pie Be the first to rate & review! This classic pie has been a well-loved favorite for generations. 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 November 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 45 mins Cool Time: 1 hrs Bake Time: 15 mins Total Time: 45 mins Servings: 8 Yield: 1 pie Ingredients 1 ½ cup sugar 3 tablespoon cornstarch 3 tablespoon all-purpose flour 1 ½ cup water 3 slightly beaten egg yolks 2 tablespoon butter, cut up ½ teaspoon finely shredded lemon peel ⅓ cup lemon juice 3 egg whites 1 teaspoon lemon juice 6 tablespoon sugar Baked Pastry Crust 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water Directions Prepare Baked Pastry Crust. In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue. For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings. Baked Pastry Crust Baked Pastry Crust: In a medium mixing bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle cold water 1 tablespoon at a time over flour-shortening mixture until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to a 12-inch circle. Ease pastry into 9-inch pie plate, being careful not to stretch pastry. Trim and flute edge. Prick bottom and sides well with fork. Line pastry with double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Cool. * Bakers sometimes notice that their meringues "weep" after baking. The key is to spread the meringue over the pie filling while it's still very warm. Rate it Print