Homemade Lemon Meringue Pie is a classic dessert featuring a buttery flaky crust, smooth tangy lemon filling, and a light fluffy meringue topping toasted to golden perfection. Sweet, refreshing, and beautifully balanced, this timeless pie is perfect for holidays, family dinners, and special occasions.
Prep Time
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Cooling Time: 3 hours
- Total Time: 3 hours 50 minutes
- Servings: 8
Equipment
- 9-inch pie dish
- Mixing bowls
- Saucepan
- Whisk
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
For the Pie Crust
- 1 pre-baked 9-inch pie crust
For the Lemon Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks
- 2 tbsp unsalted butter
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- Pinch of salt
For the Meringue
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 tbsp granulated sugar
- 1/2 tsp vanilla extract
Ingredient Notes
- Fresh Lemon Juice: Freshly squeezed lemons give the brightest flavor.
- Cornstarch: Helps thicken the filling smoothly.
- Egg Whites: Room-temperature egg whites whip up with more volume.
- Cream of Tartar: Stabilizes the meringue and helps hold stiff peaks.
Instructions
Step 1: Prepare the Lemon Filling
- In a saucepan, whisk together sugar, cornstarch, salt, and water.
- Cook over medium heat, stirring constantly until thickened.
- In a small bowl, lightly beat egg yolks.
- Slowly whisk a small amount of the hot mixture into the yolks to temper them.
- Return yolk mixture to the saucepan and cook for 2 more minutes.
- Remove from heat and stir in butter, lemon juice, and lemon zest.
- Pour filling into the pre-baked pie crust.
Step 2: Make the Meringue
- In a clean bowl, beat egg whites and cream of tartar until foamy.
- Gradually add sugar while beating.
- Continue beating until stiff glossy peaks form.
- Mix in vanilla extract.
Step 3: Top the Pie
- Spread meringue over the hot lemon filling, sealing it to the edges of the crust.
- Create decorative peaks using the back of a spoon.
Step 4: Bake
- Bake at 350°F (175°C) for 15–20 minutes or until the meringue is golden brown.
Step 5: Cool
- Let pie cool completely at room temperature.
- Refrigerate for at least 2 hours before slicing.
Nutrition Facts (Per Slice Approx.)
- Calories: 320
- Carbohydrates: 42g
- Protein: 4g
- Fat: 15g
- Sugar: 30g
- Fiber: 1g
Tips
- Spread the meringue while the filling is still hot to help prevent shrinking.
- Avoid overbaking the meringue to keep it soft and fluffy.
- Chill thoroughly before slicing for clean pie slices.
- Use fresh lemons for the best flavor and aroma.
Variations
- Graham Cracker Crust: Use a graham cracker crust for extra sweetness.
- Lime Meringue Pie: Replace lemon juice with lime juice.
- Berry Lemon Pie: Add fresh berries on top before serving.
- Mini Lemon Pies: Make individual pies using tart pans or ramekins.