Lemon Meringue Pie Recipe

A lemon meringue pie with golden-brown, fluffy meringue peaks sits on a white plate. In the background, fresh lemons and a stack of plates set the stage for this classic Lemon Meringue Pie recipe on a white tablecloth.

4.50 from 2 votes

This Lemon Meringue Pie Recipe bakes in about 35 minutes and is easy to prep with these step-by-step instructions. From the Flaky Crust to the Fluffy Meringue topping, this delicious tart pie makes the best dessert!

Prep Time20

Cook Time35

Cool to room temperature and refrigerate:5

Total Time5 55

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $5.36 Recipe, $0.67 per Serving

Ingredients

For the Pie:

Premade Pie Crust or Homemade Pie Crust
1 Cup Granulated Sugar
½ Cup Fresh Lemon Juice
1 Tablespoon Lemon Zest
⅓ Cup Cornstarch
½ teaspoon Salt
5 Egg Yolks Save the egg whites to make the meringue.
1 ¼ Cup Water
3 Tablespoons Butter

For the Meringue:

5 Large Egg Whites
½ teaspoon Cream of Tartar
½ Cup Granulated Sugar
⅛ teaspoon Salt

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Place 1 premade pie crust into a pie pan and bake for 9–11 minutes until lightly golden brown. Allow the crust to cool completely.
In a saucepan, whisk together 1 cup granulated sugar, ? cup cornstarch, and ½ teaspoon salt.
Stir in ½ cup fresh lemon juice until combined.
Add 1 tablespoon lemon zest and 5 egg yolks, whisking until smooth.
Pour in 1¼ cups water and stir to combine.
Place the saucepan over medium heat and whisk continuously for 6–8 minutes until the filling thickens.
Remove the saucepan from the heat and stir in 3 tablespoons butter until melted and smooth.
Pour the lemon filling into the cooled pie crust.
Cover the pie loosely with foil to keep the filling warm while preparing the meringue.
In a large mixing bowl, beat 5 egg whites and ½ teaspoon cream of tartar with a hand mixer or stand mixer on medium speed for 1 minute.
Increase the mixer speed to high and beat for 4 minutes until soft peaks form.
Add ½ cup granulated sugar and ? teaspoon salt to the egg whites and continue beating on high for 2 more minutes until glossy peaks form.
Spread the meringue evenly over the warm lemon filling, making sure to seal the meringue all the way to the edges of the crust. Use the back of a spoon to create peaks in the meringue.
Bake the pie on the lowest oven rack at 375 degrees Fahrenheit for 20–25 minutes until the meringue is golden brown. If the meringue browns too quickly, loosely cover the pie with foil without touching the top.
Remove the pie from the oven and cool at room temperature for 1 hour.
Refrigerate the pie for at least 4 hours before slicing and serving.

Video

Notes

Storage - Cover and store in the refrigerator for up to 2 days. However, Lemon Meringue Pie does not store well, and it's best served the day you make it.

Otherwise, the meringue will start to separate and wilt.

The filling needs to be warm when you add the meringue. This will help the 2 layers to seal properly.

Nutrition