Go Back

Lemon Meringue Pie

A bright, sweet, and airy dessert featuring a tart lemon filling and soft, cloud-like meringue top, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 9-inch 9-inch pre-baked pie crust Ready-to-use pre-baked crust
  • 1 cup granulated sugar For lemon filling and meringue
  • 1/4 cup cornstarch Thickening agent for the filling
  • 1 1/2 cups cold water For the lemon filling
  • 3 large egg yolks Lightly beaten for filling
  • 1 teaspoon lemon zest Adds flavor to the filling
  • 1/4 cup lemon juice Freshly squeezed is best
  • 1 tablespoon salted butter Added for richness in filling
  • 4 large egg whites Room temperature for meringue
  • 1/2 cup granulated sugar For meringue
  • 1/4 teaspoon cream of tartar Helps stabilize meringue

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups cold water until smooth.
  3. Whisk the egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside.
  4. Measure the lemon juice and lemon zest and set aside.
Whipping Meringue
  1. In a large mixing bowl, beat the egg whites until foamy.
  2. Add the cream of tartar and continue beating on high speed.
  3. Gradually add 1/2 cup granulated sugar. Beat until stiff, glossy peaks form.
Cooking Filling
  1. While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute.
  2. Remove from heat and whisk in the lemon juice, lemon zest, and butter until smooth.
Baking the Pie
  1. Immediately pour the hot filling into the pre-baked pie crust.
  2. Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal.
  3. Bake for about 15 minutes, until the meringue is lightly browned.
Serving
  1. Allow the pie to cool completely before slicing and serving.

Notes

Store in the fridge covered loosely with plastic wrap. The pie will keep well for 2 to 3 days. Do not freeze once baked.