A timeless summer dessert featuring a zesty lemon custard nestled in a crisp pastry crust and crowned with fluffy, golden-brown meringue—bright, chewy, and utterly irresistible.
Why You’ll Love This Recipe
Lemon Meringue Pie is a classic favorite that combines the tang of fresh lemon, the richness of a buttery crust, and the lightness of a sweet meringue topping. It’s a dessert that’s perfect for any occasion, offering a delightful balance between tartness and sweetness. Whether you’re celebrating summer or simply indulging in a refreshing treat, this pie is sure to wow your guests and satisfy your cravings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
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1 (9-inch) baked pie crust (homemade or store-bought)
For the Lemon Filling:
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1 cup granulated sugar
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2 tbsp all-purpose flour
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2 tbsp cornstarch
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½ tsp salt
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1 ½ cups water
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Zest of 1 lemon
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½ cup fresh lemon juice (about 2–3 lemons)
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2 tbsp unsalted butter
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4 large egg yolks (beaten)
For the Meringue:
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4 large egg whites
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½ cup granulated sugar
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¼ tsp cream of tartar
Directions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C).
Step 2: Make the Lemon Filling
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In a saucepan, whisk together sugar, flour, cornstarch, and salt.
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Gradually whisk in water, lemon juice, and lemon zest; cook over medium-high heat until the mixture thickens, stirring constantly.
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Remove the saucepan from heat, and slowly whisk a spoonful of the hot mixture into the beaten egg yolks to temper them.
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Return the yolk mixture to the pan, bring to a boil, then remove from heat. Stir in butter until melted.
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Pour the prepared lemon filling into the baked pie crust.
Step 3: Make the Meringue
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In a clean bowl, whisk egg whites and cream of tartar until foamy.
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Gradually add sugar and beat on high until stiff, glossy peaks form.
Step 4: Assemble the Pie
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Immediately spread the meringue over the hot lemon filling, ensuring the edges are sealed to the crust to prevent shrinking or weeping.
Step 5: Bake
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Bake for about 20 minutes at 325°F until the meringue is golden and set.
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Let the pie cool completely on a wire rack. For the best texture, chill the pie before serving.
Servings and Timing
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Prep Time: 30 minutes
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Cook Time: ~30 minutes
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Total Time: ~1 hour (plus cooling time)
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Servings: 8 slices
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Calories: ~470 kcal per slice
Tips & Insight
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Fresh Lemon: For the brightest flavor, use fresh lemon juice and zest.
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Tempering Eggs: Temper the egg yolks to prevent curdling and ensure a smooth filling.
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Meringue: Seal the meringue edges to the crust to avoid shrinkage or weeping.
Conclusion
This Lemon Meringue Pie is a delightful combination of tangy lemon custard and airy, sweet meringue. It’s the perfect dessert to enjoy on a sunny afternoon or as the star of your next gathering. Whether you’re a seasoned baker or a beginner, this recipe will impress with its rich flavors and beautiful presentation.
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Lemon Meringue Pie
- Total Time: ~1 hour (plus cooling time)
- Yield: 8 servings
Description
A timeless summer dessert featuring a zesty lemon custard nestled in a crisp pastry crust and crowned with fluffy, golden-brown meringue—bright, chewy, and utterly irresistible.
Ingredients
For the Crust:
1 (9-inch) baked pie crust (homemade or store-bought)
For the Lemon Filling:
1 cup granulated sugar
2 Tbsp all-purpose flour
2 Tbsp cornstarch
½ tsp salt
1 ½ cups water
Zest of 1 lemon
½ cup fresh lemon juice (about 2–3 lemons)
2 Tbsp unsalted butter
4 large egg yolks (beaten)
For the Meringue:
4 large egg whites
½ cup granulated sugar
¼ tsp cream of tartar
Instructions
Preheat oven to 325 °F (165 °C).
Make the filling:
In a saucepan, whisk together sugar, flour, cornstarch, and salt.
Gradually whisk in water, lemon juice, and lemon zest; cook over medium-high until thick, stirring constantly.
Remove from heat and whisk a spoonful into the beaten yolks to temper. Return yolk mixture to pan, bring to a boil, then remove from heat. Stir in butter until melted.
Pour filling into the baked crust.
Make the meringue:
In a clean bowl, whisk egg whites and cream of tartar until foamy. Gradually add sugar and beat on high until stiff, glossy peaks form.
Assemble: Immediately spread meringue over hot lemon filling, sealing edges to the crust.
Bake for about 20 minutes at 325 °F until the meringue is golden. Let cool completely on a wire rack. For best texture, chill before serving.
Notes
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Use fresh lemon juice and zest for bright flavor.
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Temper egg yolks to avoid curdling. Thickening occurs as the mixture briefly boils.
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Ensure meringue edges seal to crust to prevent shrinking or weeping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
