d.contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/fa0d8ee7-6451-402a-97ba-e4cb5fc1f4b3

A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!

rhubarb meringue dessert

rhubarb-meringue-dessert

Rhubarb Meringue Dessert

d.contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/19fb60f8-dc65-46fc-ab82-c97a3c250501

Surprise your guests with these wonderful lemon meringue cupcakes that are made using Betty Crocker™ Super Moist™ cake mix – a delicious dessert.

lemon meringue surprise cupcakes

lemon-meringue-surprise-cupcakes

Lemon Meringue Surprise Cupcakes

d.contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/4e7e0a1d-3b36-4851-984d-ece52c75d60c

Guests don’t need to know how easy this impressive dessert is to make!

chocolate hazelnut meringue layer cake

chocolate-hazelnut-meringue-layer-cake

Chocolate-Hazelnut Meringue Layer Cake

d.contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/8f991b88-55b0-4740-b12c-251958d663a6

Whether you crave the old-fashioned flavor of a homemade lemon meringue pie, or you’re trying it for the first time, this top-rated recipe promises to be a sweet-tart delight! It’s a trio of layers that blend perfectly for irresistible taste and texture. You start with a tender, flaky baked pie shell, fill it with smooth, tangy-sweet lemony custard-like filling, and top it all off with a cloud-like, billowy meringue. 
This light, airy pie is always a hit on hot summer days and adds a refreshing finish to your Easter or Mother’s Day celebrations. It’s the perfect pie to make as we embrace the warm, sunny days of spring and summer. 
Our step-by-step directions will help you master lemon meringue pie, even if it’s your first time making it. We’ve perfected this classic recipe over the years with the best tips and tricks, so it’s always a baking success in your kitchen. Our recipe makes just right amount of filling and meringue for perfect layers. This is a show-stopping dessert that will earn you rave reviews and plenty of requests to make it again!

lemon meringue pie

lemon-meringue-pie

Lemon Meringue Pie 

d.contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/e9a48a76-09f9-4cdb-8204-ac4424c38c87

Enjoy this delicious meringue torte filled with cream and topped with berries – a delightful dessert treat.

cherry berries meringue torte

cherry-berries-meringue-torte

Cherry-Berries Meringue Torte

d.contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/8a78eb7d-f882-47d0-a724-cf8617bcbe1b

Prize-Winning Recipe 2008! Love chocolate sundaes with peanuts? Here's a "sundae" that can be waiting in your fridge.

chocolate peanut butter dream bars

Make these chilly dessert bars up to 24 hours before serving.

Do-Ahead

chocolate-peanut-butter-dream-bars

Chocolate-Peanut Butter Dream Bars

d.contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/8c4fb26d-44d6-41d3-853d-80b02acc1c3f

Dreaming of a rich chocolate bar?  Here it is--ready to be the best on a cookie tray.

chocolate chip dream bars

For lots more bars, cut into 8 rows by 6 rows. Dessert lovers like trying one of everything and with smaller servings they can do it.

Variation

chocolate-chip-dream-bars

Chocolate Chip Dream Bars

d.contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/908c0b9b-631e-4a9f-a0ea-9de13330084b

This wonderfully delicious light and silky buttercream frosting is the spectacular finish your cakes and cupcakes deserve. It’s truly bakery-quality. And as such, it does require more time than a traditional <a href="https://www.bettycrocker.com/recipes/vanilla-buttercream-frosting/39107a19-be94-4571-9031-f1fc5bd1d606">buttercream frosting</a>, but like many good things—we think you’ll find it’s worth the wait. Besides, the Betty Crocker Kitchens pastry chef who created this recipe has written step-by-step instructions and tips to help you through every stage of the process. Here’s what you should know before you dive in: First, you do actually need to cook your eggs and sugar over a pan of simmering water in a double boiler (to avoid burning) to a temperature of 160°F for food safety reasons—eggs are considered fully cooked at this temperature. Second, adding the softened butter one piece at a time, allows the egg whites-sugar mixture to combine properly, and this is what creates the silky texture that makes this recipe so irresistible. Third, it won’t look like frosting until nearly the end. Seriously, it will look like soft, white meringue until the butter is fully incorporated—this might not happen until the very last piece of butter has been incorporated. Then, all of a sudden, it’ll turn into frosting. So, the final thing to keep in mind, the most important thing, is: Don’t panic. Just follow the recipe, and if you run into any trouble, check out the Expert Tips section below.

swiss meringue buttercream

Our Betty Crocker Kitchens expert used an electric stand mixer when developing this recipe. You can still make this recipe with an electric hand mixer, but it might take a bit longer. When using an electric hand mixer, start on a lower speed and gradually increase speed to ensure the mixer’s motor can handle it—this is a thick frosting!

It’s essential to use softened or room temperature butter in this recipe. If the butter is too cold, it will not integrate into the meringue. To soften butter, cut it into small pieces, and leave at room temperature for about 30 minutes. If you’ve forgotten to soften your butter, here’s a shortcut: Microwave butter in 5-second increments on Medium (50%), turning the butter frequently, so it softens but doesn’t melt. Remember, only add one piece of softened butter at a time. Wait until butter has incorporated before adding the next piece.

If your frosting won’t come together or seems runny or soupy—don’t panic. Place the bowl in the refrigerator, and leave it there for 15 to 20 minutes or until frosting is slightly thickened. Then, begin beating again on high speed. It should smooth out and become thick and spreadable.

Cool layer cakes in their pans on a cooling rack for 10 minutes. If you try to remove them from their pans sooner, they’ll be too warm and tender and might break apart. Then, flip cakes out of pans and on to cooling rack. Allow cakes to cool completely before frosting.

This recipe makes enough frosting to fill and frost 1 (8-inch) three-layer cake or 20 cupcakes.

Try using a turntable when decorating your cake. These nifty rotating cake stands are available at large craft stores and allow you to assemble your cake on a flat surface and turn the cake as you frost.

When frosting your cake directly on the serving plate, place strips of waxed paper around the edge of the plate, putting the cake on top. The waxed paper will catch drips, and you can slide them out from under the cake afterward for a neat and clean presentation.

There’s more than one way to make buttercream. American buttercream, sometimes called “simple buttercream,” is made with butter and powdered sugar. Decorator’s buttercream is similar, except it's made with shortening instead of butter. The shortening makes the frosting stiffer, which allows for piped decorations, like the buttercream roses you might find on a bakery cake. French buttercream includes egg yolks, sugar syrup and butter. Italian is nearly the same, except egg whites are used in place of egg yolks. Swiss meringue, as you now know, includes cooked egg whites, sugar and lots of butter! No matter which type of buttercream you choose, we think you'll be pleased with the results.

To pipe on cupcakes: spoon frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.

For easy clean up, use the stand mixer metal mixing bowl to heat the egg whites and sugar over the pan of simmering water. When egg white mixture has reached 160°F, just transfer bowl to the stand mixer and beat.

swiss-meringue-buttercream

Swiss Meringue Buttercream

You can substitute 2 1/2 cups of frozen unsweetened rhubarb, thawed and well drained, for the fresh rhubarb.

Substitution                

Betty Crocker™ top-rated Classic Lemon Meringue Pie recipe takes the blue ribbon for the best old-fashioned flavor and delightfully light texture.

The key for perfect meringue is using just egg whites. Be sure to cleanly separate the whites from the yolks, because even a speck of yolk will prevent the whites from beating up properly.

Be ready to quickly beat up the egg whites so they can be spread directly on the hot filling—the heat helps seal the meringue to the pie.

To ensure success with this recipe, let the pie cool for one hour, then chill for four hours or until filling is set before slicing into it.

Use Betty Crocker™ pie crust mix for the scratch pie crust in this recipe to save time and elbow grease.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Here’s the general instructions for making our best lemon meringue pie recipe. Follow the recipe for the more detailed directions that have been thoroughly tested in our Test Kitchens, for delicious results:
<h3>Making the Pie Crust</h3> 
Pastry dough is made from mixing flour and salt and cutting in vegetable shortening until it’s dispersed throughout, the consistency of coarse crumbs. Water is then added to form the dough. The dough is chilled, rolled out, and eased into a pie plate. The edge of the dough is given a decorative edge before being baked.
<h3>Making the Lemon Filling</h3> 
A custard-like lemon filling for lemon meringue pie is made by cooking sugar, water, and cornstarch until the mixture boils and thickens. Using a fork, beat your egg yolks and gradually add to the boiling mixture a little at a time. Stir in the butter, and both lemon juice and lemon zest. Remove from heat and cover the pan to keep the filling hot so that the meringue will stick to it.
<h3>Making the Meringue</h3> 
Our easy meringue recipe for lemon meringue pie uses egg whites and cream of tartar beaten with a mixer until foamy. Sugar is added a tablespoon at a time, until glossy, stiff peaks form. 
<h3>Putting It All Together</h3> 
Spread the hot lemon filling in the baked crust. Immediately add the meringue over the lemon filling to seal it to the filling and keep it from weeping (moisture droplets from forming on the meringue) or shrinking during baking. 
<h3>Baking the Pie</h3> 
Bake the pie until the meringue top is browned, and the eggs reach 160°F to ensure they are cooked.

How to Make Lemon Meringue Pie

For the best flavor and texture of this sensational lemon meringue pie filling recipe, don’t skip the four hours of refrigeration after it cools. It’s important to give this pie its full refrigeration time so the filling has time to properly set up. This will make serving nicely shaped pieces a breeze! With a long refrigeration time, this recipe can be made earlier in the day, to take the pressure off making the rest of the meal.
Lemon meringue pie is always enjoyed chilled, right from the refrigerator. Although making the meringue is relatively straightforward, it can be sensitive to temperature and humidity. Serving the pie cold not only preserves the ideal texture but also ensures that the egg whites in the meringue and the egg yolks in the filling stay at a safe temperature for food safety.
To cut beautifully shaped pieces, use a sharp knife with a smooth blade and cut through all the layers. Use a pie server (a triangle-shaped server) to lift the pieces out onto serving plates. 
The light, airy texture of this pie makes it a great choice to serve after an indulgent, heavy meal or when you are looking for a lighter summertime dessert.

Serving Lemon Meringue Pie

It’s best to make and serve lemon meringue pie on the same day, for the meringue to be at its very best. As it sits in the refrigerator, it can absorb moisture from the air, which deflates the meringue and causes it to weep (form tiny water droplets). If your pie was made on a humid day, the meringue may weep as you refrigerate it for serving. If it does weep, it’s ok to still eat it. If you have any leftover lemon meringue pie, store it loosely covered in the refrigerator up to 1 day.

Storing and Reheating Lemon Meringue Pie

Betty Crocker has been perfecting pie recipes for generations! Once you know the techniques for making a flaky crust, you’ll want to experiment with many types and flavors of pie. It’s one of our favorite ways to show our love to family and friends. Try one of these favorites:
Summer Pies
<a href="https://www.bettycrocker.com/recipes/classic-blueberry-pie/78e913d6-7e53-4ee3-bec5-ca38083b70b0/">Classic Blueberry Pie</a> is another delicious fruit pie to make in the summer when the berries are at their peak of flavor.
<a href="https://www.bettycrocker.com/recipes/easy-key-lime-pie/cb2cf146-48a4-4172-9a5e-f46fc3de1344/">Easy Key Lime Pie</a> also has a sweet-tart flavor, in the same way lemon meringue pie does. It’s super-easy to make and can be made ahead, so it’s ready to eat when you are.
Fall Pies
<a href="https://www.bettycrocker.com/recipes/impossibly-easy-pumpkin-pie/c0eab3d9-06a3-4829-9125-7581f1d96315/">Impossibly-Easy-Pumpkin-Pie</a> is a great fall pie that doesn’t require making a crust! It magically forms its own crust by making a batter that starts with Bisquick™ mix.
<a href="https://www.bettycrocker.com/recipes/salted-caramel-apple-slab-pie/8dd47cd1-369d-4b7a-9108-8d0bfa0d6a5c/">Salted Caramel Apple Slab Pie</a> is layered with autumnal flavors, like pumpkin pie, and perfect for any fall or winter gathering.
Holiday Pies
<a href="https://www.bettycrocker.com/recipes/decadent-pecan-pie/ed23a937-97d2-4365-935c-46444a23c1e9/">Decadent-Pecan-Pie</a> is an easy, yet impressive pie, that’s perfect for your Thanksgiving or Christmas meal.
<a href="https://www.bettycrocker.com/recipes/chocolate-cream-pie/921ea0c7-9e28-4383-b7d6-9f3ae3892d3c/">Chocolate-Cream-Pie</a> has a chocolatey pudding-like filling, somewhat like the lemon custard filling in lemon meringue pie, but it’s made with melted marshmallows.
Browse more <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/">delicious pie recipes</a> to suit every taste and every season—and every day of the year!

Betty’s Best Pie Recipes

Keeping the pie crust flaky on your lemon meringue pie is simple with a few things to keep in mind:
Perfectly Baked Crust: Bake it until it’s light brown. If it is underbaked, it can become soggy when the filling is added.
Perfectly Cooked Filling: Use the texture cues as well as times given when making the filling, to be sure to have a filling that is the correct thickness. If your filling is thin and runny, it could make the crust soggy.
Cool and Refrigerate the Pie: After the pie is baked, cool it on a cooling rack for 1 hour. Then refrigerate the pie for 4 hours or until the filling is set (it won’t jiggle when the pie plate is shaken).
Serving the Pie: Serve it on the same day it’s made, so the filling doesn’t have a chance to soften the crust.

How Do I Keep Lemon Meringue Pie Crust from Getting Soggy?

Here are our best tips for preventing meringue from weeping (water droplets that form on the meringue, causing the meringue to somewhat deflate). 
Bake on a Dry Day: It’s best to make a lemon meringue pie on a non-humid day, if possible, so that the meringue can’t absorb the moisture from the air.
Carefully Spread the Meringue: Take care to completely cover the filling with the meringue around the edge of the pie, so that no spots of filling can be seen. By trapping the moist filling completely under the meringue, it’s harder for it to pick up moisture and weep.
Serve It the Same Day: Serve the pie on the same day it’s made to prevent further storage which can allow moisture to get into the meringue and cause weeping.

How to Avoid Weeping Lemon Meringue 

d.contentservice.generalmills.com/v2/c134e190-6177-4248-9bbf-dd27633c6ed5/Content/1bcfabf2-fefe-4441-9704-faf540115dcd

These raspberry meringues are lovely to look and luscious to eat - It’s a fantastic dessert treat!

raspberry meringues

raspberry-meringues

Raspberry Meringues

{stars} out of 5 stars, average rating value out of {ratingCount} reviews.

Servings Per Container

Servings

Nutrition facts are not available for this recipe

Serving Size

Please enable all cookies to use this feature.

Prep instructions are not available for this product

Because nutritional information can change, please see the physical product’s packaging for the most up-to-date information relating to ingredients, nutrition facts, allergen statements and more.


Sorry, we can't find what you're looking for. Please search again or check out some of our most-searched pages:

Navigation.Footer.CopyRight.CopyRightText

12 Meringue Desserts That Look—and Taste—Like a Dream

Loading component...

Rhubarb Meringue Dessert

Lemon Meringue Surprise Cupcakes

Chocolate-Hazelnut Meringue Layer Cake

Lemon Meringue Pie

Cherry-Berries Meringue Torte

Loading component...

Try these

Chocolate-Peanut Butter Dream Bars

Chocolate Chip Dream Bars

Swiss Meringue Buttercream

Rhubarb Meringue Dessert

Lemon Meringue Pie

Raspberry Meringues

Loading component...

Bake Up Something Special

Loading component...

12 Meringue Desserts That Look—and Taste—Like a Dream

Rhubarb Meringue Dessert

Lemon Meringue Surprise Cupcakes

Chocolate-Hazelnut Meringue Layer Cake

Lemon Meringue Pie

Cherry-Berries Meringue Torte

Try these

Chocolate-Peanut Butter Dream Bars

Chocolate Chip Dream Bars

Swiss Meringue Buttercream

Rhubarb Meringue Dessert

Lemon Meringue Pie

Raspberry Meringues

Bake Up Something Special

12 Meringue Desserts That Look—and Taste—Like a Dream

Loading component...

Loading component...

Try these

Loading component...

Bake Up Something Special

Loading component...

12 Meringue Desserts That Look—and Taste—Like a Dream

Try these

Bake Up Something Special

Let's be Social