Lemon Ribbon Layered Meringue Pie

Prep Time
Cook Time
3h 25m
Ready In

"My Grandmother and Great-Aunt had a huge competition on their meringue pies. Such memories! Prep time includes cooling and freezing time."

Original recipe yields 9 servings


  • Serving Size: 1 (164.7 g)
  • Calories 452
  • Total Fat - 27.1 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 737.7 mg
  • Sodium - 170.4 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 37.4 g
  • Protein - 12.1 g
  • Calcium - 107.2 mg
  • Iron - 2.1 mg
  • Vitamin C - 18 mg
  • Thiamin - 0.1 mg

Step 1

Melt butter in a saucepan over low heat. Add the next 4 ingredients; cook over medium heat, stirring until the sugar dissolves.

Step 2

Combine the eggs and egg yolks; beat at high speed of an electric mixer until thick and lemon colored. Gradually stir about 1/4 of the hot mixture into eggs; add to the remaining hot mixture, stirring constantly.

Step 3

Cook over medium heat, stirring constantly for 6 to 8 minutes or until thickened. Let cool completely.

Step 4

Spread half of the ice cream in the bottom of the prepared pie crust, and freeze until firm. Spread half of the lemon mixture over the ice cream; freeze until firm. Repeat layers and freezing procedure.

Step 5

Beat 3 egg whites (at room temperature) at high speed just until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stif peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over the frozen pie, sealing to edge of the pastry. Bake at 475° for 3 to 4 minutes or until golden brown. Serve immediately.

Tips & Variations

No special items needed.