• Cooking Time: 25
  • Servings:
  • Preparation Time:


This was the recipe that made Bree Van De Kamp furious. It's not my fault the girls like my pie better.


  • 1/2 (15 ounce) package refrigerated pie crusts or make your own single pie crust
  • Lemon Meringue Pie Filling:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 4 large egg yolks (save whites for meringue)
  • 2 cups milk
  • 1/3 cup fresh lemon juice
  • 3 tablespoons butter
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla extract
  • Meringue: 6 egg whites, 1/2 teaspoon vanilla extract, 6 tablespoons sugar


  • Bake single pie crust as directed on package.
  • To make lemon filling: Whisk together first 3 ingredients in a heavy non-aluminum saucepan. Whisk together egg yolks, milk and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat. Bring to boil, and boil, whisking constantly, for 1 minute. Remove pan from heat and stir in butter, lemon rind, and vanilla until smooth. Pour into pie crust. Cover with plastic wrap placed directly on filling.
  • Make meringue immediately as it must be spread on hot pie filling.
  • To make meringue: Beat egg whites and vanilla at high speed with a mixer until they are foamy. Add sugar, 1 tablespoon at a time and beat 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Remove plastic wrap from pie and spread meringue evenly over warm filling, making sure to seal the edges with meringue.
  • Bake pie at 325º for 25 minutes or until golden brown.
  • Cool pie completely on a wire rack.

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