Lemon Meringue Pie
Bright, tangy lemon filling topped with billowy meringue — a classic dessert made from scratch.
Introduction
Few desserts are as iconic as lemon meringue pie. With its buttery crust, tart lemon filling, and fluffy meringue topping, it strikes the perfect balance of sweet and tangy. This recipe is made entirely from scratch with just 11 simple ingredients, and it guarantees a filling that sets beautifully and a meringue that won’t weep.
Whether you’re baking for a holiday, a family gathering, or simply to treat yourself, this pie is a show‑stopper every time.
Ingredients
Lemon Filling
1 cup white sugar
2 tbsp all‑purpose flour
3 tbsp cornstarch
¼ tsp salt
1 ½ cups water
Juice and zest of 2 lemons
2 tbsp butter
4 egg yolks, beaten
Crust
1 (9‑inch) pie crust, baked
Meringue
4 egg whites
6 tbsp white sugar
Step‑by‑Step Instructions
- Preheat Oven
Set oven to 350°F (175°C).
- Make Lemon Filling
In a medium saucepan, whisk sugar, flour, cornstarch, and salt.
Stir in water, lemon juice, and zest. Cook over medium‑high heat until mixture boils.
Stir in butter.
In a small bowl, whisk egg yolks with ½ cup hot sugar mixture to temper.
Return yolk mixture to saucepan. Cook until thick, stirring constantly.
Pour filling into baked pie crust.
- Make Meringue
In a clean glass or metal bowl, whip egg whites until foamy.
Gradually add sugar, whipping until stiff peaks form.
- Assemble & Bake
Spread meringue over pie, sealing edges at crust to prevent shrinking.
Bake 10 minutes, or until meringue is golden brown.
- Cool & Serve
Allow pie to cool completely before slicing to ensure filling sets.
Prep & Bake Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Tips for Success
Seal the meringue: Always spread meringue to the crust edges to prevent weeping.
Temper yolks carefully: This prevents curdling and ensures a smooth filling.
Cool fully: Cutting too soon can cause filling to run.
Use fresh lemons: Zest and juice give the pie its bright flavor.
Variations
Coconut Twist: Sprinkle toasted coconut over the meringue.
Berry Accent: Serve with fresh raspberries or blueberries.
Mini Pies: Bake in tart shells for individual servings.
Gluten‑Free: Use a gluten‑free crust and cornstarch only (skip flour).
Serving Ideas
Pair with hot tea or coffee for a refreshing finish.
Serve chilled for a summer dessert.
Add whipped cream rosettes for extra flair.
Storytelling Element
Imagine slicing into a pie with golden meringue peaks, the knife gliding through fluffy topping and revealing a vibrant lemon filling beneath. Each bite is a burst of citrus brightness balanced by sweet, airy meringue — a dessert that feels both nostalgic and elegant.
Conclusion
This Lemon Meringue Pie is a classic made simple. With its perfectly set filling and billowy meringue, it’s a recipe worth keeping close for every occasion.