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lemon meringue pie

Lemon Meringue Pie

Lemon Meringue Pie can be intimidating, but this recipe is uncomplicated and delicious. You'll want to make it over and over!
Prep Time 35 mins
Cook Time 15 mins
Servings 8


Fo the Lemon Meringue Filling

  • 1 9 inch pie crust premade or homemade
  • 1 cup sugar
  • 2 tbsp flour
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cup water
  • 1/2 cup lemon juice
  • 2 tbsp lemon zest about the amount from 2 lemons
  • 2 tbsp butter
  • 4 egg yolks, slightly beaten

For the Meringue Topping

  • 4 egg whites
  • 6 tbsp granulated sugar


To Make the Lemon Meringue Pie Filling

  • Make/heat pie crust according to package instructions. Prick the bottom of the pie crust with a fork before baking. Remove and set aside.
  • Heat oven to 350 degrees.
  • In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
  • Stir in the water, lemon juice, and lemon zest. Stir continually until the mixture comes to a boil.
  • Stir in the butter until it is completely melted.
  • Put the egg yolks in a small glass bowl and gentley tempe the yolks with 1/4 cup-1/2 cup of the sugar mixture. Whisk continually so the eggs don't cook.
  • Pour the yolks into the saucepan and bring everything to a low boil. Stir regularly until the mixture is thick.
  • Remove from the heat and pour into the precooked pie crust.

To Make the Meringue Topping

  • In a large glass bowl and while using a hand mixer, beat the egg whites until frothy, about 4 to 5 minutes.
  • Gradually add the sugar, one tablespoon at a time, while continuing to beat.
  • Beat the egg whites for another 5 to 6 minutes or until stiff peaks form on the whisk.
  • Spoon the meringue around the outside of the pie so that the lemon filling is sealed at the pie crust edges. Fill in the center and use the back of the spoon to create peaks.
  • Bake the pie on a cookie sheet at 350 degrees for about 10-15 minutes, or until the peaks are browned.
  • Let the pie cool at room temperature until ready to eat.