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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.
Sonia Khan

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

Lemon Meringue Pie is bright, tangy, and beautifully balanced with a smooth lemon filling and a light, fluffy toasted meringue topping. It is a classic dessert that feels fresh, elegant, and perfect for spring, holidays, or anytime you want a homemade pie that looks impressive and tastes even better.
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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, pie, 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
 

  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.
  2. 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.
  3. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until glossy stiff peaks form.
  4. Spread meringue over hot filling, sealing edges to crust. Bake at 350°F (175°C) for 10-12 minutes, until golden.
  5. 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