Lemon Meringue Pie Recipe
This easy lemon meringue pie recipe delivers a bright, silky lemon filling and tall, fluffy meringue. Simple steps, bakery-quality results!
Ingredients
- For the Pie Crust
- 1 9- inch pie crust baked and cooled
- For the Lemon Filling
- 1 ½ cups granulated sugar
- ⅓ cup cornstarch
- 1 ½ cups water
- 4 large egg yolks lightly beaten
- 2 tablespoons unsalted butter
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- For the Meringue
- 4 large egg whites room temperature
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract optional
Instructions
- Preheat & Prep
- Preheat your oven to 350°F. If you haven’t already, make sure your baked crust is cooled and ready to go.
- Make the Lemon Filling
- In a medium saucepan, whisk together sugar and cornstarch.
- Slowly add the water, whisking until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Remove from heat and temper your egg yolks: add a spoonful of the hot mixture into the yolks, whisking quickly.
- Pour the yolk mixture back into the saucepan.
- Return to heat and cook until thick and glossy.
- Stir in butter, lemon juice, and lemon zest.
- Pour into the Crust
- Spread the hot lemon filling into your prepared crust. Working with a warm filling helps the meringue adhere better (goodbye, gaps!).
- Make the Meringue
- Place your large egg whites into a clean bowl (any grease will deflate them).
- Using a stand mixer with the whisk attachment, beat on medium speed until frothy.
- Add cream of tartar.
- Increase the speed to high and slowly add the sugar, one tablespoon at a time.
- Continue to beat egg whites until soft peaks form — then keep going until you reach glossy, stiff peaks.
- Top the Pie
- Spread the meringue over the warm filling, making sure it touches the crust edges (this helps prevent shrinking). Use the back of a spoon to create swoops and curls — this is my favorite part. It’s like pie-shaped sculpture.
- Bake
- Bake in the preheated oven for 15–18 minutes, or until the meringue is golden brown.
- Let the pie cool completely before slicing (trust me, it’s worth the wait). The smell alone will tease you long before the timer beeps.
Notes
- Use room temperature egg whites for the best meringue volume.
- Spread meringue over hot filling to prevent separation and weeping.
- Always ensure your mixing bowl is completely clean — any fat will deflate the meringue.
- Allow the pie to cool fully before slicing for clean, beautiful cuts.
- Fresh lemon juice gives the brightest flavor, but bottled works if you’re in a pinch.