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Slice of lemon meringue pie on a teal plate with fluffy meringue topping and rich lemon curd base.

Lemon Meringue Pie

A classic lemon meringue pie made easy: a tart homemade lemon curd filling with fresh zest and juice in a baked 9-inch crust, topped with a billowy stiff-peak meringue and baked until golden. The post includes the no-weep tips.
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Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Filling
  • 1 9-inch pie crust homemade or frozen, baked
  • 2 lemons zested and juiced; top up to 1/2 cup juice
  • 4 eggs separated
  • 1 cup sugar
  • 2 tablespoons flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 tablespoons butter
Meringue
  • 4 egg whites from above
  • 6 tablespoons granulated sugar

Method
 

Filling
  1. Prick the bottom of the crust with a fork and bake according to the package (or your recipe).
  2. Zest and juice the lemons (1/2 cup juice). Separate the eggs into two glass bowls; lightly beat the yolks.
  3. In a medium saucepan, whisk the sugar, flour, cornstarch and salt. Add the water, lemon juice and zest. Cook over medium heat, stirring constantly, until it boils. Stir in the butter until melted and turn off the heat.
  4. Temper the yolks by slowly adding 1/2 cup of the hot lemon mixture a little at a time, then pour the yolks into the pan and bring to a low boil until thick like lemon curd.
  5. Pour the filling into the warm crust, set the pie on a cookie sheet and preheat the oven to 350°F.
Meringue and baking
  1. Beat the egg whites with a hand mixer 5-6 minutes until frothy. On medium-high, add the sugar one tablespoon at a time, pausing between additions, then beat 5-6 minutes more until stiff peaks form.
  2. Spoon the meringue around the edges first, sealing the filling to the crust so it will not ooze, then fill in the middle and make wisps with the back of the spoon.
  3. Bake on the top rack at 350°F for 10-15 minutes until the peaks are browned. Cool to room temperature, 2-3 hours, before serving.

Notes

Best the day it is made. If refrigerating overnight, leave it uncovered or the meringue will weep.