Riverhead Grill's Old-fashioned Lemon Meringue Pie

Riverhead Grill's Old-fashioned Lemon Meringue Pie
Servings: 8 Prep 15 mins Chill 4 hrs Bake 325°F 25 mins to 30 mins Cook 10 mins


  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 2 teaspoons grated lemon zest
  • 1/3 cup fresh lemon juice
  • 2 1/2 cups water
  • 3 tablespoons unsalted butter, cut up
  • 3 egg yolks
  • 1 pie shell
  • 5 egg whites
  • 1/4 teaspoon cream of tartar
  • 2/3 cup sugar

Make It

1. Preheat oven to 325 degrees F.

2. Stir together sugar and cornstarch in medium-size saucepan until well blended. Gradually stir in lemon zest and juice until smooth. Mix in water and butter; cook over medium heat, stirring constantly, until mixture thickens and then boils for 1 minute.

3. Beat egg yolks slightly in small bowl. Whisk in about half of lemon juice mixture. Stir yolk mixture into lemon juice mixture in saucepan. Cook over medium-low heat, stirring constantly, 1 to 2 minutes until mixture thickens slightly. Pour into the pie shell.

Prepare Meringue:

4. Combine egg whites and cream of tartar in a medium-size bowl. Beat at medium speed until soft peaks form. Then gradually beat in sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.

5. Spread meringue over hot filling so it touches piecrust all around edge.

6. Bake in preheated 325 degree F oven until meringue is browned and temperature in center of meringue registers 140 degrees F on instant-read thermometer, 25 to 30 minutes. Remove to wire rack and cool to room temperature. Refrigerate until chilled, 4 hours or overnight. Serve cold. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 440, Fat, total (g): 15, chol. (mg): 91, carb. (g): 73, pro. (g): 4, sodium (mg): 211, Percent Daily Values are based on a 2,000 calorie diet.