This classic Lemon Meringue Pie delivers a bright, tangy lemon filling and a tall, glossy meringue that won’t weep—every single time. With just 11 simple ingredients, you’ll get a homemade pie that tastes bakery-level delicious.
🧾 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
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9-inch) pie crust, baked
For the Meringue
- 4 egg whites
- 6 tablespoons white sugar
👩🍳 Instructions
1. Preheat
Preheat your oven to 350°F (175°C).
2. Make the Lemon Filling
- In a medium saucepan, whisk together:
1 cup sugar, flour, cornstarch, and salt. - Stir in water, lemon juice, and lemon zest.
- Cook over medium-high heat, stirring often, until the mixture comes to a full boil.
- Stir in butter.
- In a small bowl, whisk the egg yolks.
Slowly pour in about 1/2 cup of the hot mixture, whisking constantly (this tempers the yolks). - Pour the tempered yolk mixture back into the saucepan.
- Bring to a gentle boil again and cook while stirring constantly until thick and smooth.
- Remove from heat and pour the filling into the baked pie crust.
3. Make the Meringue
- In a clean glass or metal bowl, beat egg whites until foamy.
- Gradually add the 6 tablespoons sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the hot lemon filling, making sure to seal all the edges to the crust.
4. Bake
Bake in the preheated oven for 10 minutes, or until the meringue is golden brown.
Let cool completely before slicing.
🍽️ Enjoy!
Bright, tangy, creamy, and perfectly crowned with golden meringue—this is the lemon meringue pie you’ll return to again and again.
