Lemon Meringue Dessert

This Lemon Meringue Dessert has been on my recipes to share here for a long time. It’s a family favorite. It came from my Grandma Kae…one of the best cooks around. The best part is the meringue crust on the bottom. Most Lemon Meringue recipes have the meringue on top, but this one has the meringue on the bottom. Oooh it’s so good!

Lemon Meringue Dessert (recipe)


For the Meringue:
4 egg whites (room temperature)
1 cup sugar
1 tsp cream of tartar

For the Lemon filling:
4 egg yolks
1 TBS. cornstarch
2 TBS. lemon juice
1/2 cup hot water
1/2 cup sugar

For the Whipped Cream top:
2 cups heavy cream
2 tsp vanilla
2 TBS powdered sugar


For the meringue: Mix the egg whites, cream of tartar and sugar. The key to a good meringue crust is to gradually mix in the sugar. Go slow here, take your time. You should get a crispy meringue crust if it’s done right…not chewy (after it’s baked). Spread this into a greased 9×13 pan. Bake @ 300 for 1 hour.

For the lemon filling: In a saucepan on medium heat stir the egg yolks, cornstarch, lemon juice, hot water and sugar until thick. Let this cool a bit.

For the whipped cream: Mix the heavy cream, vanilla and powdered sugar until stiff peaks almost form.

When the meringue is cool, pour the lemon mixture over it. Then top with the whipped cream and refrigerate until you serve. Serves: 1 (I’m such an oinker.) 😉

Now doesn’t that sound good?! It’s a great dessert for Spring. I hope you make it!

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  1. Tia says

    YUM! Can’t wait to try it! I love lemon desserts *almost* as much as I love chocolate! Thank you for sharing!

  2. says

    I was listening to General Conference en when I heard Elder Ronald A. Rasband’s talk I could no stop thinking about you and your little Afton and the legacy of love that she has already left.
    I just wanted to stop by and thank you for sharing her story with me… with us… and make us more aware of the precious moments we get to share with those we love.

    Thank you again Kami.



  3. Martha in Georgia says

    Thanks for the recipe. It looks delicious. Does it need to be eaten right away or is it something you can make ahead? I’m thinking about making it for a family Easter luncheon but I wonder if the meringue will be okay if the pie sits overnight in the fridge.

  4. CathyD says

    LOL…love your serving size!! I’m a sucker for anything lemon too, so this will definitely be made in my kitchen! …Soon. And since it’s only for one, I won’t be sharing! ;D

  5. Amy says

    Hi! I am thinking about making this for our Easter dessert. My question for you is..the cream topping. If I make this ahead of time and refrigerate should I wait to put the cream topping on until ready to serve? Or will it stay well overnight in the fridge with the topping on?
    Thanks in advance!!

  6. Linda says

    My husbands favorite dessert is lemon meringue pie and I also LOVE lemon. Going to surprise him with this dessert:) I know we’ll both love it! Thank you for the recipe and other yummy ones!

  7. Lisa Groves says

    Made this on March 30 for a big family brunch honoring my mothers-in-laws birthday. She loves anything lemon and meringue! Made it in a white scalloped 9×13 stoneware that had pretty handles. She loooved it! Actually, everybody loved it! Not one single piece was left. Here’s the kicker, my sister in law, asks me what’s in the crust, I told her its baked meringue. Then the lemon then the cream…She yells out, Its GLUTEN FRee! Why, yeeess, I said, I knew that…forgot it was..haha So, now that so many people are going the gluten free way, this is now my Frick and Groves family dessert! (note: our family names are Frick and Groves, my kids love saying it fast, Frick n Groves.. its family:)
    Thank you!!!!

  8. Pam says

    Thank you so much for posting this!!!! My Mom use to make this all the time and it was one of my favorites. My Mom could never remember what is was and doesn’t remember making it!! This is the first time I’ve seen something even remotely close to what I enjoyed as a kid.

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