Register    Reset Password

Lemon Meringue Pie

Submitted by: kathyinozarks on May 4, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Lemon Meringue Pie

This recipe comes from an old Farm Journal pie cookbook. I make this with fresh farm eggs and organic lemons when available.

Difficulty: Intermediate

Servings: 6 to 8


1 1/2 cups organic sugar

1 1/2 cups water

1/4 tsp salt or can leave this out

1/2 cup cornstarch

1/3 cup water

4 egg yolk-if possible free range fresh farm eggs

1/2 cup fresh squeezed lemon juice-look for organic lemons

3 tablespoons butter

1 teaspoon grated lemon peel

4 egg whites

1/4 teaspoon salt

1/2 cup organic sugar

1 baked pie shell


Combine sugar, and water and salt in a saucepan and heat to a boil.

Mix the cornstarch and water to make a smooth paste and then add to boiling water slowly, stirring constantly. Cook unitl thick and clear. Remove from heat. (Sometimes this takes a couple minutes and sometimes it just gets thick real fast.)

Combine the egg yolks and lemon juice and beat a bit with a fork. Stir into above and return to heat and cook stirring constantly until it bubbles again.

Remove from heat, stir in butter and lemon peel.

Cover and cool until lukewarm.

Make your pie shell and then make the meringue.

For your meringue add salt to the egg whites and beat until frothy. Gradually add the 1/2 cup sugar beating until glossy peaks are formed. Stir 2 tablespoons of meringue into the lukewarm filling.

Pour the filling into the cooled pie shell. Pile on the meringue, be sure to go all the way to the edge of pie to seal it in.

Bake at 325 degrees for about 15 minutes or until just browned.

Cool on rack at least 1 hour before serving.

Categories: Desserts, Pies

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


2 reviews | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 6-5

    Good Morning, I thank you for posting this delicious recipe. I made this yesterday and the outcome was delightful. I followed it to a T and would not change a thing. I used big brown farm fresh eggs, as always and love the deep, dense texture that this brings. Old recipes need to be pulled out and tried and this is one that I am truly thankful for. I remember the Farm Journal magazine my own Mother subscribed to and can fondly remember her testing and giving her family many treasured dishes as a result. I used the Meyer Lemons and must say, it is time to get back to the kitchen and make another …. OH so wonderful. Thanks again. You made my day yesterday and it lingers on. Jan

  2. 6-5

    Thank you so much Jan, for letting me know you made the recipe. I am glad you liked the pie too, this is one of our all time favorites Kathy

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!