Go Back
+ servings
A slice of lemon meringue pie on a plate garnished with lemon wedges
Print Recipe
4.79 from 19 votes

Mom’s 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 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: lemon meringue pie
Servings: 8
Calories: 401kcal
Author: Emily Walker




  • In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. 
    Sugar, salt, cornstarch, and water being heated in a pan and stirred to make lemon curds 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 T. butter, then ½ c. lemon juice. 
    Egg yolks being poured into a bowl of lemon curds to make the filling for lemon meringue pie.
  • Pour into pie crust and cool.
    Lemon filling being poured from a pan into a pie crust to make lemon meringue pie.

Meringue Topping:

  • In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add ½ c. sugar beating until stiff peaks form.
    Egg whites, cream of tartar, and sugar being beaten together in a small glass bowl to make meringue topping.
  • Top pie with meringue and bake at 325 about 10 minutes or until meringue is lightly browned.
    White meringue topping being spread over a lemon meringue pie with a red rubber spatula
  • Chill until set.
    A whole lemon meringue pie shown from the side to see the toasted meringue tips on the topping.



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