Go Back
–+ servings
Delicious lemon meringue pie with a golden meringue topping and lemon curd filling
Print Recipe
No ratings yet

Lemon Meringue Pie

A classic dessert featuring a tangy lemon filling topped with fluffy meringue.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8 servings
Calories: 320kcal

Equipment

  • Saucepan
  • Mixing Bowl
  • Whisk
  • Baking Tray

Ingredients

Pie Crust

  • 1 pre-baked pie crust Pie Crust Use a cooled pre-baked crust.

Filling

  • 1 cup Granulated Sugar
  • 2 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • 1.5 cups Water
  • 3 large Egg Yolks Save the whites for meringue.
  • 1/4 cup Freshly Squeezed Lemon Juice
  • 2 tablespoons Unsalted Butter
  • 1 teaspoon Lemon Zest

Meringue

  • 3 large Egg Whites
  • 1/4 teaspoon Cream of Tartar

Instructions

  • Prepare Your Pie Base: Start with a pre-baked, cooled pie crust. Place it on a sturdy baking tray for easy transport in and out of the oven.
  • Make the Lemon Filling: In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the water until the mixture is smooth. Cook over medium heat, stirring constantly, until thickened and bubbly (about 5-6 minutes).
  • Temper the Eggs: In a medium bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot mixture into the yolks, stirring constantly. Then pour the egg yolk mixture back into the saucepan, whisking well.
  • Add the Lemon Goodness: Add the lemon juice, butter, and lemon zest to the saucepan. Return to the heat and cook for another 2 minutes, stirring constantly, until thick and glossy. Remove from heat.
  • Fill the Pie Shell: Pour the hot lemon filling into the pre-baked pie crust, smoothing the top with a spatula.
  • Make the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until glossy and stiff peaks form.
  • Top & Bake: Spoon the meringue over the hot lemon filling, making sure to seal all the way to the crust to prevent shrinking. Use the back of a spoon to create swirls or peaks. Bake at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.
  • Cool: Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 3 more hours before slicing. This helps the filling set perfectly and makes for neat slices.

Notes

For best results, use fresh lemon juice and ensure no yolk is in the egg whites for the meringue.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 100mg | Sugar: 30g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg