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Sky High Lemon Meringue Pie

Categories: Pies & Tarts

Submitted by: Stacy Walker - The Backroad Life

Lemon Meringue Pie is a classic pie! If you love the lemon flavor it is definitely a pie for you! The lemon filling is so refreshing and delicious and I love it with the the fluffy, sweet meringue.


  • Clabber Girl Pie Crust
    • 1-1/2 c. all-purpose flour
    • 1/4 tsp. Clabber Girl Baking Powder
    • 1/4 tsp. kosher salt
    • 10 Tbsp. butter cold and cut into chunks
    • 3-4 Tbsp. ice water as needed
  • Lemon Meringue Pie Filling
    • 3/4 c. lemon juice
    • 2/3 c. water
    • 1 c. granulated sugar plus 1 Tbsp.
    • 1/2 c. Clabber Girl Cornstarch
    • 2 1/2 tsp. grated lemon rind (about 3 lemons)
    • 4 lg. egg yolks
    • 1 1/4 c. boiling water
    • 1/8 tsp. kosher salt
  • Meringue for Lemon Meringue Pie
    • 1/4 c. water
    • 1 Tbsp. Clabber Girl Cornstarch
    • 1/2 tsp. cream of tartar
    • 1/2 c. granulated sugar
    • 4 lg. egg whites at room temperature


Directions for the pie crust:

Mix the flour, Clabber Girl Baking Powder, and salt in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1-2 hours.

On a lightly floured work surface, roll out the dough into a 1/8-inch thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges. Prick holes in the bottom with a fork. You can make the crust in advance and store in the freezer for up to 3 days. No need to thaw the crust before baking.

Directions for the filling:

In a medium sauce pan, combine the corn starch, sugar and salt together and whisk to get rid of all the chunks. Then add the remaining filling ingredients except the boiling water and mix until it is combined thoroughly.

Add the boiling water and whisk the mixture together. Bring it to a boil and continue stirring. Reduce heat and cook and continue to stir for about a minute more. The filling mixture will turn a glossy yellow.

Immediately pour the filling mixture into the prepared pie crust. Allow the filling to cool completely then put in the refrigerator so it is nice and cool for the meringue.

Directions for the meringue:

Preheat oven to 350 degrees F.

Mix the corn starch and water together in a pan on medium heat. Stir constantly until it thickens into a gel. This happens fast, about 2 minutes. Set the gel aside. In a mixing bowl, gently beat the egg whites and the cream of tarter to dissolve. Using a hand mixer, begin beating until foamy, then slowly sprinkle in the sugar while beating. Continue to beat until stiff glossy peaks form. Then add the gel that was set aside and continue to beat a little longer.

Immediately spread the meringue on the cooled pie and spread out using a spatula. Smooth it out or add peaks with the meringue. Place in the oven and bake for 12 to 15 minutes or until golden brown for your liking. Let cool for 15 minutes before cutting and serving.

Recipe submitted by Stacy Walker - The Backroad Life