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Pineapple Lemon Meringue Pie
Prep Time
25 mins
Cook Time
15 mins
Cooling Time
3 hrs
Total Time
40 mins

Course: Dessert
Cuisine: American, Dessert, Pie, Summer
Keyword: Dessert, Lemon, Meringue, Pie, Pineapple
  • 1 9 inch pie shell
  • 1 15 oz can crushed pineapple in juice (well drained, reserving the liquid)
Pie Filling
  • 1 1/2 c sugar
  • 4 T flour
  • 5 T cornstarch
  • 1/4 t salt
  • 1/2 c reserved pineapple juice
  • 3 egg yolks (slightly beaten)
  • 1 3/4 c boiling water
  • 1 1/2 lemons (zested and juiced)
  • 3 egg whites
  • 6 T sugar
  • 1/8 t cream of tartar
For the Pie Crust
  1. Pre-bake the pie shell according to package directions. 

  2. When cooled, spread the drained pineapple on the bottom of the pie shell. 

For the Pie Filling
  1. Preheat the oven to 350. Combine the filling ingredients in the following order, mixing well after each addition: Sugar, flour, cornstarch, salt, reserved pineapple juice, egg yolks, boiling water.

  2. Bring mixture to a boil and boil gently for 3-4 minutes, stirring constantly. The mixture will gel together quickly. Cool for 5 minutes, then add the lemon juice and zest. 

  3. Pour the filling evenly over the pineapple within the pie crust.

For the Meringue
  1. Beat egg whites and cream of tartar with electric mixer until foamy, about 3-5 minutes. Gradually add sugar, beating until mixture forms stiff peaks. This may take 8-10 minutes.

  2. Spread the meringue over the pie, sealing the edges. Bake for 12-15 minutes or until lightly browned. Cool pie completely before serving.