This is a long time favorite in our family when we have family holidays.  The tart lemon flavor in the filling along with the perfectly golden crust, not to mention the melt in your mouth meringue on top is the perfect addition to your dessert table 😉 


  • Double Broiler (used for the filling)
  • 1 Butter Pie Crust Baked (if using a store bought make sure you pre-bake it only need a bottom crust for this pie)
  • 6 Egg Yolks
  • 3 Egg Whites
  • 1 Cup of Sugar
  • 1/4 Cup of Fresh Squeezed Lemon Juice (about 1 1/2 medium sized lemons)
  • 3 Egg Whites
  • 3 TBSP of Granulated White Sugar


  1. For the filling, beat your egg yolks, sugar and lemon juice in the top of the double broiler
  2. Cook stirring frequently until your filling is thick and bubbly, about 7-10 minutes
  3. Meanwhile in a separate bowl beat your egg whites for the filling on high speed with an electric mixer until light and airy, about 3-5 minutes, set aside.
  4. When your filling is thick in the double broiler, remove from the heat and fold your beaten egg whites into the mixture from the double broiler.
  5. Pour the filling into the pre-baked pie shell


The Meringue Directions:

First pre-heat your oven to 300*

  1. In a bowl, mix your egg whites and sugar on medium to high speed until soft peaks form, about 4-6 minutes
  2. Put on top of your pie filling, being sure to cover all of the lemon filling
  3. Put into your pre-heated oven and cook 15-20 minutes or until the peaks are golden brown
  4. Remove from the oven and set to cool in a draft free place