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A slice of lemon meringue pie on a blue plate
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5 from 2 votes

Lemon Meringue Pie Recipe

A creamy lemon pie topped with fluffy meringue, this Lemon Meringue Pie is surprisingly easy to make - even if you've never made meringue before! This classic pie is perfect for spring, the holidays, or anytime you want to impress your guests!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: classic lemon meringue pie, easy lemon meringue pie, lemon desserts
Servings: 8 slices
Calories: 1064kcal
Author: Jill

Ingredients

Pie Filling Ingredients:

  • 9 ” pie crust pre-baked
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 ½ cups cold water
  • 4 egg yolks slightly beaten
  • Zest of 1 lemon about 2 teaspoons
  • ¼ cup lemon juice
  • 1 tablespoon salted butter

Meringue Ingredients:

  • 6 egg whites at room temperature
  • cup granulated sugar

Instructions

  • Preheat the oven to 350°F.
  • In a medium saucepan, whisk together 1 cup of sugar and the cornstarch. Continue whisking while adding 1½ cups of cold water to the pan, stirring until combined. (DO NOT TURN ON THE STOVE YET, THIS IS DONE WITH NO HEAT)
  • Separate egg yolks from the whites (reserving the whites for the meringue). Gently whisk or use a fork to break up the yolks and beat them just slightly.
  • Whisk the egg yolks into the saucepan.
  • In a small bowl, measure the lemon zest and lemon juice so they are ready to add to the pie filling mixture when it comes off the stove.
  • Begin preparing the meringue. Place the egg whites into a large bowl or the bowl of a standing mixer. Use a whisk attachment (regular beaters on a hand mixer work, too!) and beat the egg whites until they are foamy. Add ⅔ cup of sugar to the foamy egg whites and continue beating until the mixture forms stiff peaks.
  • While the meringue is being prepared, turn the stovetop on to medium heat. Bring the filling mixture to a low boil, whisking constantly to prevent the mixture from sticking to the bottom of the pan and to control the heating of the egg yolks in the mixture. Boil gently for 1 minute while stirring.
  • Remove filling from the heat and stir in lemon juice, lemon zest, and butter. Whisk until smooth. The filling should be thickened and hot.
  • Spread pie filling into the prepared pre-baked pie crust. Immediately mound the meringue over the hot filling. Use a spatula or spoon to make dips in the meringue - giving it swirled peaks and valley appearance. BE SURE to press the meringue against the crust around the edges to seal it completely.
  • Bake the pie for about 15 minutes. Keep a close eye on it and remove it once it is browned to your liking - you may wish to turn the pie halfway through baking to help with even browning.
  • Allow the pie to cool completely before cutting and serving.

Nutrition

Calories: 1064kcal | Carbohydrates: 139g | Protein: 12g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 797mg | Potassium: 195mg | Fiber: 5g | Sugar: 42g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 5mg