Luke's Lemon Meringue Pie | Midwest Living

Luke's Lemon Meringue Pie

Luke's Lemon Meringue Pie

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  • Makes: 8 servings
  • Prep 40 mins
  • Bake 35 mins
  • Cool 1 hr
  • Chill 2 hrs

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The fresh flavor in this bright yellow pie comes from candied lemon peel and fresh lemon juice.


  • Rich Almond-Pastry for Single-Crust Pie (see recipe)
  • 5 eggs
  • 1 1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 1/4 cup unsalted butter, cut into 1-tablespoon pieces
  • 3 tablespoons finely chopped candied lemon peel
  • 1/2 cup lemon juice
  • 1/8 teaspoon salt
  • 1/2 cup sugar


  1. Prepare Rich Almond-Pastry for Single-Crust Pie; set aside. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in a large bowl. Set aside.
  2. Filling: In a medium saucepan, combine 1 1/3 cups sugar, flour, cornstarch, and 1/4 teaspoon salt. Gradually stir in water. Cook and stir over medium-high heat until mixture is thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Whisk until smooth. Pour into pie crust.
  3. Meringue: Add salt to egg whites in bowl. Beat egg white mixture with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed about 6 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
  4. Immediately spread meringue over warm filling, carefully pushing meringue to the crimped pastry edge to seal well and to prevent shrinkage. Bake in a 325 degrees F oven for 35 minutes or until golden brown. Cool on a wire rack for 1 hour before serving. Cover loosely and refrigerate at least 2 hours before serving (meringue may bead slightly as it chills).

Nutrition Facts

(Luke's Lemon Meringue Pie)

Servings Per Recipe 8, Monounsaturated fat (g) 10, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 13, Niacin (mg) 2, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 4, Folate (µg) 77, sugar (g) 50, sodium (mg) 232, cal. (kcal) 589, calcium (mg) 50, Trans fatty acid (g) 1, Potassium (mg) 144, carb. (g) 77, vit. C (mg) 6, pro. (g) 9, vit. A (IU) 680, iron (mg) 2, chol. (mg) 162, Riboflavin (mg) 0, Fat, total (g) 29, Thiamin (mg) 0

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