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A slice of lemon meringue pie on a plate, showing the bright yellow lemon filling topped with tall, golden-browned meringue peaks, garnished with a lemon slice and a small white flower.

lemon meringue pie

A family recipe perfected over three generations, this lemon meringue pie has a flaky crust, a bright lemon filling, and a tall, fluffy meringue topping that never weeps. Balanced between tart and sweet, it’s a showstopper dessert for any occasion.
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Prep Time 25 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, PIE
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Crust
  • 1 ¼ cups All-purpose flour - Can swap with whole wheat pastry flour
  • ½ cup Cold butter - Cubed
  • ¼ teaspoon Salt
  • 1 tablespoon Sugar
  • 3–4 tablespoon Ice wate - Add gradually until dough holds together
  • Filling
  • 4 large Egg yolks - Save whites for meringue
  • 1 ½ cups Sugar
  • ¼ cup Cornstarch - Or arrowroot powder
  • 1 ½ cups Water - Or milk for richer filling
  • ½ cup Fresh lemon juice - About 3–4 lemons
  • 2 teaspoon Lemon zest - From fresh lemons
  • 3 tablespoon Unsalted butter
  • Meringue
  • 4 large Egg whites - Room temperature
  • ½ cup Sugar - Superfine works best
  • ¼ teaspoon Cream of tartar - Or ½ teaspoon lemon juice
  • ½ teaspoon Vanilla extract - Optional family trick

Equipment

  • 1 9-inch Pie Pan (Glass recommended to monitor crust browning)
  • 1 Medium saucepan (Heavy bottom prevents burning filling)
  • 1 Electric mixer (Hand or stand mixer)
  • 1 Rubber spatula (For folding and stirring)
  • 1 Whisk (For lemon custard)
  • 1 Measuring cups and spoons
  • 1 Sharp knife (For cutting lemons)

Method
 

  1. Mix flour, salt, and sugar. Cut in cold butter until crumbly. Add ice water gradually until dough forms. Roll into pie pan, poke holes, and bake at 375°F (190°C) for 12 minutes.
    Ingredients for lemon meringue pie arranged on a wooden surface, including a pie crust, bowl of whipped meringue, vanilla extract, sugar, flour, lemon, and cream.
  2. In a saucepan, mix sugar and cornstarch. Add lemon juice and water. Cook over medium heat, stirring constantly until thick (3–4 min). Stir in butter and lemon zest.
    A glass mixing bowl with a whisk stirring a thick, yellow lemon custard mixture.
  3. Beat egg yolks. Add a spoonful of hot filling to yolks, stir, repeat twice. Return mixture to saucepan, cook 1 more minute while stirring.
    A lemon meringue pie topped with fluffy, glossy white meringue swirls that have not been toasted, in a foil pie tin on a marble surface.
  4. Beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Optional: add a splash of vanilla.
    A freshly baked lemon meringue pie with beautifully browned peaks of toasted meringue swirled across the top. The pie is in a foil pan and sits on a cooling rack.
  5. Pour hot filling into crust. Spread meringue over top, sealing edges. Bake at 375°F for 10 minutes until golden. Rest 30 minutes before serving.
    A slice of lemon meringue pie on a plate, showing the bright yellow lemon filling topped with tall, golden-browned meringue peaks, garnished with a lemon slice and a small white flower.

Nutrition

Serving: 150gCalories: 310kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 160mgPotassium: 70mgFiber: 1gSugar: 38gVitamin A: 400IUVitamin C: 6mgCalcium: 20mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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