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Lemon Meringue Pie Recipe

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3.8 from 4 reviews

This classic Lemon Meringue Pie features a crisp pre-baked pie crust filled with a tangy lemon custard and topped with fluffy, glossy meringue. The pie is a perfect balance of tart and sweet, with a light, airy topping that browns beautifully in the oven. Ideal for a refreshing dessert to brighten any occasion.

  • Author: Zara
  • Prep Time: 25 mins
  • Cook Time: 90 mins
  • Total Time: 115 mins
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Pie Crust

  • 1 (9-inch) frozen pie crust (use deep-dish if store-bought, or homemade)

Lemon Filling

  • 5 large egg yolks
  • 6 tablespoons cornstarch
  • 1 1/3 cup (266g) sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups water
  • 1/2 cup lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons unsalted butter

Meringue

  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar or 1 teaspoon white vinegar
  • 1/2 cup plus 2 tablespoons (128g) sugar
  • 5 large egg whites, at room temperature
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie crust and later the assembled pie.
  2. Pre-bake the Pie Shell: If using a packaged frozen pie crust, follow package instructions for pre-baking. For homemade or other frozen crusts, line the pie shell with aluminum foil extending over the edges and fill two-thirds full with pie weights or dry beans. Bake for 20 minutes, then carefully remove the foil and weights. Prick the bottom of the crust with a fork to prevent bubbling, then bake for an additional 15 minutes until lightly browned. Remove from oven and set aside.
  3. Make Lemon Filling: In a medium saucepan, whisk together egg yolks, cornstarch, sugar, and kosher salt until smooth. Gradually add water, lemon juice, and lemon zest, whisking constantly to combine. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Stir in unsalted butter until melted and the filling is glossy. Remove from heat.
  4. Fill Pie Crust: Pour the hot lemon filling carefully into the pre-baked pie shell, smoothing the surface evenly.
  5. Prepare Meringue Base: In a small saucepan, whisk together cornstarch and water until smooth. Cook over medium heat, stirring constantly until mixture thickens and becomes translucent. Set aside to cool slightly.
  6. Whip Egg Whites: In a clean mixing bowl with no traces of fat, beat egg whites with cream of tartar (or vinegar) until soft peaks form. Gradually add sugar while continuing to whip until stiff glossy peaks form. Beat in vanilla extract and the cooled cornstarch mixture until fully incorporated.
  7. Top Pie with Meringue: Spread the meringue evenly over the hot lemon filling, making sure to seal the edges well to prevent shrinking.
  8. Bake the Pie: Bake the assembled pie in the preheated 375°F oven for about 10-15 minutes, or until the meringue is set and golden brown on top.
  9. Cool and Serve: Allow the pie to cool to room temperature, then refrigerate for a few hours before serving to help the filling and meringue set fully.

Notes

  • Separate eggs while cold and allow whites to reach room temperature before whipping for best meringue volume.
  • Ensure no yolk contaminates egg whites to prevent meringue from failing.
  • Make the crust a day ahead to save preparation time.
  • Use deep-dish pie crust if store-bought for proper filling depth.
  • Seal the meringue edges well to the crust to prevent shrinkage during baking.
  • The pie is best served on the day it is made, but can be chilled for a few hours before serving.

Find it online: https://zaracooking.com/lemon-meringue-pie-recipe/