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Classic Lemon Meringue Pie

Bright, zesty, and utterly refreshing, this Classic Lemon Meringue Pie features a flaky crust, creamy lemon filling, and a cloud-like meringue topping that strikes the perfect balance of tangy and sweet.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 crust Pie Crust A buttery pre-made or homemade crust.
For the lemon filling
  • 3/4 cup Granulated Sugar Balances the tartness of the lemon.
  • 1/4 cup Cornstarch Thickens the lemon filling.
  • 1/8 teaspoon Salt Balances flavors.
  • 1 1/4 cups Water Used in the lemon filling.
  • 1 cup Freshly Squeezed Lemon Juice Fresh lemon juice provides the best flavor.
  • 2 tablespoons Lemon Zest Adds an extra punch of flavor.
  • 4 large Egg Yolks For a rich, custardy filling.
  • 2 tablespoons Unsalted Butter Adds richness and smoothness.
For the meringue
  • 4 large Egg Whites Whipped into fluffy meringue.
  • 1/2 teaspoon Cream of Tartar Stabilizes the meringue.
  • 1/4 cup Granulated Sugar To sweeten the meringue.
  • 1 teaspoon Vanilla Extract Adds depth to the meringue flavor.

Method
 

Prepare the Pie Crust
  1. If using a pre-made pie crust, follow the package instructions for blind baking. If making from scratch, roll out your dough, fit it into a pie dish, and dock the bottom with a fork. Bake until lightly golden.
Make the Lemon Filling
  1. In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt. Add water, lemon juice, and zest. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
  2. Remove the pot from the heat. In a bowl, whisk the egg yolks. Slowly pour about a cup of the hot lemon mixture into the yolks to temper them, stirring quickly. Then, pour the yolk mixture back into the saucepan and return to heat. Cook for a couple more minutes until it thickens.
  3. Once thick, remove from heat and stir in the butter until melted and smooth. Pour the filling into the pre-baked crust.
Make the Meringue
  1. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form and the mixture is glossy. Mix in vanilla extract.
Top and Bake the Pie
  1. Carefully spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
  2. Bake in a preheated oven until the meringue is lightly golden, about 10-15 minutes.
Cool and Serve
  1. Let the pie cool at room temperature for a few hours to set the filling before slicing and serving.

Notes

Chill your equipment for the best meringue. Don't overmix the meringue to avoid a dry texture. You can experiment with other citrus like lime or orange for a fun twist.