Classic Lemon Meringue Pie is a bright, tangy, and sweet dessert with a buttery crust, silky lemon filling, and a fluffy toasted meringue topping. It’s the perfect balance of tart and sweet, making it a timeless favorite for holidays, gatherings, or anytime you want a refreshing dessert.
Prep Time
- Prep Time: 25 minutes
- Bake Time: 20–25 minutes
- Cooling Time: 2–3 hours
- Total Time: ~3 hours
- Servings: 8 slices
Equipment
- 9-inch pie dish
- Saucepan
- Whisk
- Mixing bowls
- Electric mixer (for meringue)
- Measuring cups and spoons
- Oven
Ingredients
Pie Crust
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
Lemon Filling
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks (save whites for meringue)
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons butter
Meringue Topping
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Ingredient Notes
- Fresh lemon juice: Essential for bright, authentic flavor.
- Egg yolks: Make the filling rich and creamy.
- Cream of tartar: Stabilizes the meringue.
- Butter: Adds smoothness to the lemon filling.
Instructions
1. Prepare Filling
- In a saucepan, whisk sugar, cornstarch, and salt.
- Gradually add water and cook over medium heat, stirring until thickened.
- In a small bowl, whisk egg yolks. Slowly add a little hot mixture to temper them.
- Pour egg yolk mixture back into saucepan.
- Cook for 2–3 minutes until thick and smooth.
- Remove from heat and stir in lemon juice, zest, and butter.
- Pour filling into baked pie crust.
2. Make Meringue
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar while beating until stiff, glossy peaks form.
- Mix in vanilla extract.
3. Assemble & Bake
- Spread meringue over hot lemon filling, sealing edges to crust.
- Use a spoon to create peaks.
- Bake at 350°F (175°C) for 10–15 minutes or until golden brown.
4. Cool
- Let pie cool at room temperature for 1 hour.
- Chill for 2–3 hours before slicing.
Nutrition Facts
(Approximate per slice)
- Calories: 340
- Carbohydrates: 52g
- Protein: 5g
- Fat: 12g
- Sugar: 38g
- Sodium: 180mg
Tips
- Spread meringue while filling is still hot to prevent weeping.
- Don’t overbake meringue—light golden is perfect.
- Use fresh eggs for best meringue volume.
- Chill fully before slicing for clean layers.
Variations
- Extra Tart Version: Add more lemon zest or juice.
- Coconut Meringue Pie: Mix shredded coconut into meringue.
- Graham Crust Version: Replace pastry crust with graham cracker crust.
- Mini Pies: Make individual tart-sized portions for parties.