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Classic lemon meringue pie with golden peaked meringue topping and bright yellow lemon curd filling in flaky pastry crust

Lemon Meringue Pie

A classic dessert featuring a tangy lemon filling topped with fluffy meringue.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 9- inch pie crust pre-baked
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 3 large egg yolks save whites for meringue
  • 1/4 cup unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 6 tbsp granulated sugar

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water.
  3. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat.
  4. In a small bowl, whisk egg yolks. Gradually whisk in 1/2 cup of the hot sugar mixture, then pour back into the saucepan.
  5. Return to heat and cook for 2 minutes, stirring constantly. Remove from heat and stir in butter, lemon juice, and zest. Pour filling into the pre-baked pie crust.
  6. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
  7. Spread meringue over the lemon filling, sealing the edges to the crust.
  8. Bake for 15-20 minutes or until meringue is golden brown. Cool completely before serving.

Notes

Store leftovers in the refrigerator for up to 2 days. For best results, serve the pie the same day it’s made.