Lemon meringue pie – recipesshubb

Lemon Meringue Pie

Lemon Meringue Pie is a true classic, loved for its perfect balance of tangy lemon filling, buttery crust, and light, cloud-like meringue. This timeless dessert has graced family tables and holiday gatherings for generations. The contrast of crisp pastry, smooth citrus custard, and softly toasted meringue makes every bite both refreshing and comforting.

Though it looks impressive, lemon meringue pie is made with simple ingredients and straightforward steps. With a little patience and care, you can create a bakery-quality pie right at home.

Ingredients

Pie Crust

1 (9-inch) unbaked pie crust (homemade or store-bought)

Lemon Filling

1½ cups granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1½ cups water
4 large egg yolks
½ cup fresh lemon juice
2 tablespoons lemon zest
2 tablespoons unsalted butter

Meringue

4 large egg whites, room temperature
½ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract

Equipment

9-inch pie dish
Medium saucepan
Whisk
Mixing bowls
Electric mixer
Rubber spatula

Prep Time

Prep: 30 minutes
Bake time: 25–30 minutes
Cooling: 2–3 hours
Total time: ~3½ hours

Instructions

Step 1: Bake the Pie Crust

Preheat oven to 375°F (190°C).

Place pie crust into the pie dish, crimp edges, and prick the bottom with a fork. Line with parchment and pie weights if desired.

Bake for 12–15 minutes, or until lightly golden. Remove from oven and set aside to cool slightly.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the water until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 5–7 minutes).

In a separate bowl, lightly beat the egg yolks. Slowly whisk about ½ cup of the hot mixture into the yolks to temper them, then pour everything back into the saucepan.

Cook for 2 more minutes, stirring constantly. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.

Pour the hot filling into the baked pie crust, spreading evenly.

Step 3: Prepare the Meringue

Reduce oven temperature to 350°F (175°C).

In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.

Step 4: Top the Pie

Spread meringue over the hot lemon filling, making sure it touches the crust all the way around to seal the edges. Create decorative peaks with the back of a spoon.

Step 5: Bake the Pie

Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is lightly golden on top.

Remove from oven and cool at room temperature for at least 2 hours before slicing.

Tips for Perfect Lemon Meringue Pie

Use fresh lemon juice for the best flavor
Spread meringue over hot filling to prevent weeping
Seal meringue to the crust edges
Let the pie cool completely before slicing
Use room-temperature egg whites for maximum volume

Storage

Store loosely covered in the refrigerator
Best enjoyed within 1–2 days
Do not freeze (meringue texture will change)

Why This Pie Never Goes Out of Style

Lemon Meringue Pie remains a favorite because it offers everything in one dessert: crisp, creamy, tangy, sweet, and light. It’s refreshing after a heavy meal and elegant enough for special occasions, yet simple enough to feel homemade and comforting.

Whether served at a holiday gathering, Sunday dinner, or summer celebration, this pie is always met with smiles—and usually requests for seconds.

Prep Time: 30 minutes
Bake Time: 25–30 minutes
Cooling Time: 2–3 hours
Servings: 8