For a more intense lemon flavor, add an additional tablespoon of lemon zest to the filling. Ensure the meringue completely seals to the crust to prevent weeping. Chilling the pie thoroughly is crucial for a clean slice. If the meringue starts to brown too quickly in the oven, reduce the heat slightly or tent the pie loosely with foil.
Old-Fashioned Lemon Pie
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS160
Experience a symphony of sweet and tart with this timeless lemon pie. A rich, homemade lemon filling, crafted with care in a double boiler, is crowned with a fluffy meringue, baked to golden perfection. A delightful dessert that evokes memories of simpler times.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol84 mg
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Fiber0 g
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Protein3 g
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Saturated Fat4 g
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Sodium219 mg
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Sugar35 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Gather all ingredients. (5 minutes)
02
StepIn a double boiler, combine cornstarch, 1 cup sugar, and salt. Gradually stir in water, ensuring a smooth mixture. Cook over medium heat, stirring frequently, until the mixture thickens and becomes translucent. Remove from heat. (15 minutes)
03
StepIn a medium bowl, whisk the egg yolks until light and frothy. Slowly drizzle in 1/2 cup of the hot cornstarch mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling. (3 minutes)
04
StepPour the egg yolk mixture back into the cornstarch mixture in the double boiler, whisking continuously. Return the double boiler to low heat and cook for 2 minutes, stirring constantly, until the filling is smooth and glossy. Remove from heat. (2 minutes)
05
StepStir in the butter, lemon juice, and lemon zest into the thickened filling until well combined. Allow the mixture to cool slightly before pouring it into the prepared pie shell. (5 minutes)
06
StepIn a large metal or glass mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 6 tablespoons of sugar, a little at a time, continuing to beat until stiff, glossy peaks form. Be careful not to overwhip. (7 minutes)
07
StepGently spread the meringue over the lemon filling, ensuring it completely covers the surface and seals to the edges of the crust. Create decorative swirls with the back of a spoon, if desired. (5 minutes)
08
StepBake in the preheated oven until the meringue is golden brown, approximately 15 minutes. Watch carefully to prevent burning. (15 minutes)
09
StepRemove from oven and let the pie cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving. This allows the filling to set properly. (120 minutes)
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Alex Wunsch
Jun 30, 2025This recipe is easy to follow and the results are delicious! My kids devoured it in minutes.
Sylvan Lockman
Jan 22, 2025The fresh lemon zest really makes a difference in the flavor. Don't skip that ingredient!
Reed Schiller
Oct 6, 2024I've made this recipe twice now, and it's always a success. The meringue is so light and fluffy!
Hillard Orn
Aug 13, 2024I've never made a meringue before, but this recipe made it seem so easy. Thanks for the clear instructions!
Alessandro Williamson
Aug 4, 2024I tried using a store-bought pie crust to save time, and it worked out perfectly. Highly recommend this recipe!
Aida Boyer
Jul 20, 2024I added a pinch of cream of tartar to the egg whites for the meringue, and it helped stabilize them even more. It's a great tip for beginners!
Alva Stanton
Jun 11, 2024The lemon filling is incredibly smooth and creamy. I appreciate the tip about straining it for an even better texture.
Lennie Lemke
May 28, 2024This is the best lemon pie I've ever tasted! I'll definitely be making it again.
Cielo Schaden
May 7, 2024This pie was a huge hit at our family gathering! Everyone loved the perfect balance of sweet and tart.
Alexzander Kris
Jan 1, 2024I accidentally overbaked the meringue a little, but it still tasted amazing. Next time, I'll be more careful to watch it closely.