Lemon Meringue Pie

We had a lot of extra lemons in the house, so my mom decided to make a Lemon Meringue Pie! It’s such a refreshing pie and a nice change from the traditional berry pie. I really enjoy the different texture of it! Not to mention, it’s really beautiful!
The crust! This crust is from my great grandma and it is truly one of a kind. I have NEVER had a pie crust that is as good as this one. We use this pie crust for every type of pie. It is definitely a family recipe that has and will be in our family for ever!

Pie Crust:

  • 4 cups flour
  • 1 3/4 cups vegetable shortening (Crisco)
  • 1 tablespoons sugar
  • 2 teaspoons salt
  • 1 egg
  • 1 tablespoon vinegar
  • Ice water

Sift dry ingredients. Cut in crisco(using fork)- very slowly. Then combine in clear a pyrex 2 cup measuring cup: 1 egg- beaten plus 1 tablespoon vinegar. Fill with ice cold water till it reaches 1/2 cup in liquid. Then mix this into the flour and crisco, again, very slowly, stirring with a fork.
This dough is hard to work with, so roll out immediately. I pat it out a bit, then roll it out on a floured piece of wax paper. (This makes it easy to transfer, or cover with another piece of wax paper, and freeze in a zip lock bag.)
This recipe makes 2 pies, or 4 single pie crusts. Freeze the dough that is not used.

For this recipe, bake just 1 crust at 350* for about 15 minutes. Makes sure and fork the pie crust so air can escape the bottom of the dough.

The Pie

Place in saucepan on low heat:

  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 2 cups water
  • 3 egg yolks
  • 1/3 cup sugar
  • 2 tablespoons butter
  • 5 tablespoons lemon juice


  • 1/4 teaspoon cream of tartar
  • 3 egg whites
  • 1/3 cup sugar


Mix, and put first 4 ingredients in a saucepan. Start to cook, stir constantly on low heat. After this mixture cooks for about 3-4 minutes. Add: 3 egg yolks mixed with 1/3 cup sugar. Keep stirring and keep on medium to low heat. When it reaches a boil, let it boil for 1 minute. Remove from heat and add 2 tablespoons butter, and 5-6 tablespoon lemon juice. Beat and let cool. Pour into already cooked pie shell.

Beat cream of tartar, egg whites, and sugar (1/4 cup to 1/3 cup). Beat till stiff. Pour over lemon pie-outside edges touching crust first. Put in 350* oven and brown for approx. 10-15 minutes. Keep refrigerated.