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How to make lemon meringue pie – whole pie with one slice served on a plate with fork, golden meringue and creamy lemon filling.
SavorAndSpice

How to Make Lemon Meringue Pie - Easy Step-by-Step Recipe

Learn how to make lemon meringue pie that’s light, tangy, and irresistibly creamy. This classic homemade dessert features a buttery pie crust, a smooth lemon filling, and a fluffy golden meringue topping that melts in your mouth. Perfect for spring gatherings, holidays, or any time you crave a refreshing lemon dessert recipe. Follow these simple steps to master this easy lemon meringue pie recipe at home.
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Prep Time 20 minutes
Cook Time 25 minutes
chill time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Dessert, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For pie crust
  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter cold, cubed
  • ¼ tsp salt
  • 3-4 tbsp. ice water
For the Lemon Filling
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 1 ½ cups water
  • 2 lemons zested and juiced
  • 2 tbsp butter
  • 4 egg yolks lightly beaten
For the Meringue
  • 4 egg whites
  • 6 tbsp sugar
  • ½ tsp cream of tartar

Equipment

  • 1 9-inch pie dish
  • 1 sauce pan
  • 3 mixing bowls
  • 1 spatula
  • 1 hand mixer

Method
 

Prepare the Crust
  1. Mix flour, salt, and butter until crumbly. Add ice water gradually to form dough. Chill for 30 minutes, roll out, and line a 9-inch pie dish. Bake until lightly golden.
Make the Lemon Filling
  1. In a saucepan, whisk together sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and zest. Cook over medium heat until thickened. Stir in butter, then whisk in the egg yolks slowly. Pour hot filling into baked crust.
Whip the Meringue
  1. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until glossy stiff peaks form.
Assemble and Bake
  1. Spread meringue over hot filling, sealing edges to crust. Bake at 350°F (175°C) for 10-12 minutes, until golden.
Cool and Serve
  1. Let the pie cool at room temperature for 2 hours. Slice and serve chilled or slightly warm.

Notes

  • Always spread meringue on hot filling to prevent it from shrinking.
  • For extra lemon flavor, add an extra teaspoon of zest.
  • Refrigerate leftovers for up to 2 days.
  • Avoid covering the pie with plastic wrap. It may cause the meringue to weep