Ann Landers’ Lemon Meringue Pie
Ann Landers’ Lemon Meringue Pie recipe creates the ultimate lemon pie! It’s full of lemon flavor and has a foolproof meringue on top that works every time.
There’s something undeniably special about a recipe tied to Ann Landers. She’s known for her practical wisdom and no-nonsense charm, and her recipes carry that same spirit—they’re simple, reliable, and meant to bring people together. This recipe for Ann Landers’ Lemon Meringue Pie is no exception. When I shared it on Facebook, so many people chimed in that THIS is the pie recipe that their family has made for decades.
It’s easy to see why. The filling is bright and tangy with just the right amount of sweetness, while the meringue is light, fluffy, and gently toasted on top. Best of all, there’s no need to fear a failed meringue—there’s an extra step to ensure there’s no weeping. It really does work every time!
This pie is also really approachable. Like many dishes shared through newspaper columns and word of mouth, it doesn’t rely on complicated techniques or hard-to-find ingredients. Instead, it delivers dependable results with simple ingredients, every single time.
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Kate’s Tips For Making Lemon Meringue Pie
- You’ll need to bake the crust first. This ensures the crust doesn’t get soggy.
- Ann’s recipe called for cooking the lemon filling in a double boiler. In my experience, it takes forever. I’ve had much better success cooking it right on the stovetop, as long as you make sure to whisk it often.
- For the meringue, make sure there’s NO yolks in the egg whites before you start.
- Leave time to make the first part of the meringue and let it cool before proceeding with the recipe. The first step is essential to a foolproof meringue!
What You’ll Need
- You can use a homemade pie crust (never fail pie crust is my favorite) or store-bought for this recipe.
- The vinegar is just plain white vinegar. Apple cider vinegar can be substituted.
- Cornstarch is the secret ingredient to the meringue. We’ll use it in the lemon filling too.
Overview: How to Make Ann Landers’ Lemon Meringue Pie
- Whisk together the lemon juice, egg yolks, sugar, cornstarch, and water.
- Cook, whisking frequently, until thickened.
- To test if the mixture is thickened, dip a spoon in it. Drag your finger through the mixture on the back of the spoon. The mixture should stay put (not slide back over where you finger was) on the spoon.
- Pour the mixture into the par baked crust.
Overview: Making the Foolproof Meringue
- Cook cornstarch and water until thickened. Let cool.
- Whip the egg whites and sugar together until stiff peaks form.
- Add the cornstarch mixture and whip until thick and glossy, with stiff peaks.
- Spread over the lemon filling on the pie, and bake until lightly toasted.
Troubleshooting + FAQs
Gather some meringue on a beater and turn it upside down so the meringue is pointing up to the sky. If the tip of the meringue flops over, keep beating. You want the tip of the meringue to hold its shape for it to reach stiff peaks.
The short answer is, you need to start over with new egg whites and clean bowl. If there is any egg yolk in the egg whites, they may not whip to stiff peaks. Any residue on the bowl may also prevent the egg whites from whipping properly, so be sure to clean/dry the bowl thoroughly before starting again.
You can make it in a regular saucepan. Be sure to whisk the mixture often and scrape the sides with a spatula. If you believe any of the egg has curdled when cooking, you can strain it through a fine mesh sieve to make sure the filling stays smooth.
No, this pie is fully cooked. The filling is cooked on the stovetop and the meringue is baked in the oven.
The meringue should be added to the lemon layer while the lemon layer is still warm. This helps it stay together.
Storing and Serving the Pie
You can serve the pie at room temperature or chilled. (The pie may not hold together when warm.) To chill the pie, first let the pie cool completely to room temperature, then refrigerate. Any plastic wrap on top of the pie will ruin the meringue, so I recommend refrigerating it uncovered, or inside a pie/cake container that won’t touch the top.
I recommend serving the pie either the same day that you make it, or the day after. Any leftovers will keep for a few days beyond that in the fridge though.
📖 Recipe
Ann Landers’ Lemon Meringue Pie
Ingredients
For the lemon layer:
- 1 baked 9-inch pie shell
- ⅓ cup lemon juice
- 3 egg yolks (save the whites for the meringue)
- 1¼ cups sugar
- 6 tablespoons cornstarch
- 2 cups water
- 1½ teaspoons lemon extract
- 2 teaspoons white vinegar
- 3 tablespoons butter
For the meringue:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- ½ cup hot water
- 3 egg whites
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
For the foolproof meringue (part 1):
- In a small saucepan, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water. Add ½ cup hot water and cook, stirring until the mixture is thickened. Let cool completely. I put it in the fridge to speed it up.
For the lemon layer:
- In a large saucepan, whisk together ⅓ cup lemon juice and 3 egg yolks. Whisk in 1¼ cups sugar, 6 tablespoons cornstarch, and 2 cups water.
- Place the pan over medium heat and cook, stirring frequently, until thick, about 6–8 minutes. Whisk the mixture often so the egg yolks don’t scramble.
- Stir in the 1½ teaspoons lemon extract, 2 teaspoons white vinegar, and 3 tablespoons butter.
- Pour into 1 baked 9-inch pie shell, and make the meringue right away—you want the filling to be a little warm still so the layers don’t separate when you slice it.
For the foolproof meringue (part 2):
- Preheat oven to 350°F.
- Beat 3 egg whites until soft peaks form (peaks that droop over when you lift the beater). Add 6 tablespoons sugar, and then beat until stiff peaks form (peaks that stand up without drooping when you lift the beater).
- Stir in 1 teaspoon vanilla extract and a pinch of salt, then add the cooled cornstarch mixture. Beat on high until combined.
- Gently spread over the lemon pie filling and use a knife or spatula to create swirls in the meringue. Bake for 10–14 minutes or until the top is lightly brown in spots.
- Let cool before serving. If you’d like to serve it chilled, let it cool completely, then transfer it to the refrigerator.
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