lemon meringue pie

Here’s a classic Lemon Meringue Pie recipe—tangy, sweet, and topped with a fluffy, golden meringue 🍋☁️🥧

Ingredients (9-inch pie)

For the Crust

1 9-inch pre-baked pie crust (or homemade)

For the Lemon Filling

1 cup sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced (about ¼ cup)
2 teaspoons lemon zest
2 tablespoons unsalted butter
4 large egg yolks (save whites for meringue)

For the Meringue

4 large egg whites
6 tablespoons sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract

Instructions

1. Make the Lemon Filling

In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
Gradually stir in water, lemon juice, and lemon zest.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute, then remove from heat.
Stir in butter.
Whisk a small amount of the hot mixture into egg yolks, then return all yolks to the pan.
Cook 2 more minutes, stirring constantly. Remove from heat.
Pour filling into pre-baked crust.

2. Make the Meringue

Preheat oven to 350°F (175°C).
In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
Beat in vanilla.

3. Assemble & Bake

Spread meringue over hot lemon filling, making sure it touches the crust edges (prevents shrinking).
Bake 10–12 minutes until meringue is golden brown.
Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.

Tips

Use a metal or glass pie dish for even baking.
Make sure egg whites are at room temperature for best volume.
For a shiny meringue, don’t under-whip or over-whip the whites.
Lemon zest enhances flavor—don’t skip it!

Variations

Key Lime Meringue Pie: Swap lemon juice and zest for key lime.
Mini Lemon Tarts: Use tart shells instead of a full pie crust.
Coconut Lemon Meringue: Sprinkle toasted coconut on top of meringue.

I can also give you a quick, no-fail version with a pre-made crust and microwave lemon filling if you want a faster version that still tastes homemade.

Lemon Meringue Pie