Go Back

Homemade Lemon Meringue Pie

A delightful lemon meringue pie with a tangy lemon custard filling and fluffy meringue topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the lemon filling
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested Use unwaxed lemons for the best zest flavor.
  • 2 tablespoons butter Use unsalted butter for better control over salt.
  • 4 egg yolks, beaten
  • 1 9-inch baked pie crust Store-bought is fine or use your favorite homemade crust.
For the meringue
  • 4 egg whites Room temperature gives the best volume.
  • 6 tablespoons white sugar

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Gather all the ingredients.
Making the lemon filling
  1. In a medium saucepan, whisk together 1 cup sugar, 2 tablespoons flour, 3 tablespoons cornstarch, and 1/4 teaspoon salt.
  2. Stir in 1 1/2 cups water, lemon juice, and lemon zest.
  3. Cook over medium-high heat, stirring often until it boils.
  4. Add 2 tablespoons butter and stir until melted.
  5. Temper the egg yolks by ladling about 1/2 cup of hot lemon mixture into the yolks while whisking constantly.
  6. Pour the tempered yolks back into the saucepan and cook, stirring constantly until thick.
  7. Pour the hot lemon filling into the baked pie crust.
Making the meringue
  1. Beat the egg whites until foamy, then gradually add 6 tablespoons sugar.
  2. Whip until stiff, glossy peaks form.
  3. Spoon the meringue over the lemon filling and seal the edges to the crust.
  4. Bake for 10 minutes or until the meringue turns golden.
Cooling and serving
  1. Cool completely before slicing.
  2. Chill in the fridge for a firmer filling.

Notes

For a flavor twist, fold a teaspoon of lemon verbena or a little orange zest into the meringue.