Homemade Lemon Meringue Pie 🍋🥧
(Bright, silky, and cloud-topped—classic from scratch)
This is the real deal: a crisp crust, tangy lemon filling, and a tall, toasted meringue that doesn’t weep.
🧾 Ingredients
Pie Crust (or use store-bought)
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1 9-inch baked pie crust
Lemon Filling
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1½ cups granulated sugar
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¼ cup cornstarch
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¼ tsp salt
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1½ cups water
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4 large egg yolks, lightly beaten
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½ cup fresh lemon juice (about 3–4 lemons)
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1 Tbsp lemon zest
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2 Tbsp butter
Meringue
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4 large egg whites, room temperature
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½ tsp cream of tartar
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½ cup granulated sugar
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½ tsp vanilla extract
👩🍳 Instructions
1. Make the Lemon Filling
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In a saucepan, whisk sugar, cornstarch, and salt.
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Gradually whisk in water.
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Cook over medium heat, stirring constantly, until thick and bubbling.
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Reduce heat. Temper egg yolks with a few spoonfuls of hot mixture, then return to pan.
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Cook 2 more minutes.
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Remove from heat; stir in lemon juice, zest, and butter.
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Pour hot filling into baked crust.
2. Make the Meringue
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Beat egg whites and cream of tartar until soft peaks form.
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Gradually add sugar, beating until stiff, glossy peaks.
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Beat in vanilla.
3. Assemble & Bake
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Spread meringue over hot filling, sealing to crust edges.
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Bake at 350°F (175°C) for 10–12 minutes, until lightly golden.
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Cool at room temperature for 1 hour, then refrigerate at least 3 hours.
🌟 Pro Tips for Perfect Pie
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Spread meringue on hot filling to prevent weeping
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Seal meringue fully to crust
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Use fresh lemon juice (never bottled)
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Slice with a clean, hot knife
🔄 Variations
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Extra tangy: Add an extra tablespoon of lemon zest
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Creamy lemon: Replace ½ cup water with milk
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Torch finish: Skip oven browning and torch meringue instead
🫙 Storage
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Refrigerate loosely covered up to 3 days
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Best eaten day 1 or 2