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Slice of Lemon Meringue Pie on a plate next to pie in a baking dish.
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4.86 from 28 votes

Lemon Meringue Pie

Lemon Meringue Pie is one of my all-time favorites. Smooth, tart lemon filling with light and fluffy meringue that melts in your mouth. The best lemon pie you will ever taste!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: lemon meringue pie
Servings: 8
Calories: 401kcal
Author: Emily Walker

Ingredients

  • 1 pie crust pre-baked
  • 1 ½ cups sugar
  • ½ cups cornstarch
  • ¼ teaspoon salt
  • 2 ¼ cups water
  • 1 tablespoon grated lemon peel
  • 4 egg yolks
  • 3 tablespoons butter
  • ½ cup lemon juice

FOR THE MERINGUE:

  • 5-6 egg whites at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup sugar

Instructions

  • In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. The secret to a silky smooth pie is stir stir stir!
    Sauce pan with custard base for Lemon Meringue Pie.
  • Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 tablespoons butter, then ½ cup lemon juice. 
    Egg yolks added to Lemon custard base in a sauce pan for Lemon Meringue Pie.
  • Pour into pie crust and cool.
    Pie crust filled with Lemon custard for Lemon Meringue Pie.

Meringue Topping:

  • In a mixing bowl or stand mixer, beat egg whites and cream of tartar in high speed until foamy. Gradually add ½ cup sugar beating until stiff peaks form.
    Bowl of whipped meringue for Lemon Meringue Pie.
  • Top pie with meringue. Using the back of a spoon, press lightly into the meringue and pull up to form little peaks.
    Spoon spreading and forming peaks with the soft Meringue for Lemon Meringue Pie.
  • Bake at 325 about 10 minutes or until meringue is lightly browned.
    Baked to a light brown Lemon Meringue Pie.
  • Chill until set.
    Whole Lemon Meringue Pie in a pie plate next to a plate with fork and serving spatula.

Video

Notes

  • Before baking the crust, use the tines of a fork to press down the edges or the pie around the edge or use your fingers to crimp the crust into a pretty design. 
  • Also using a fork, gently poke little holes in the bottom of the crust before baking to prevent the crust from bubbling up. You can also prevent the crust from bubbling up by using pie weights or even dried beans.

Nutrition

Calories: 401kcal | Carbohydrates: 69g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 237mg | Potassium: 92mg | Fiber: 1g | Sugar: 51g | Vitamin A: 260IU | Vitamin C: 6.8mg | Calcium: 20mg | Iron: 0.8mg