This is one of those desserts that feels a little special but still fits right into a home kitchen. Lemon meringue pie has that perfect mix of sweet and tart, with a smooth lemon layer and a soft, fluffy topping that turns golden in the oven. After making this many times, this version comes out just right. The crust stays crisp, the filling sets nicely without being runny, and the meringue holds its shape.
It makes one 9-inch pie, about 8 slices, and you’ll want to give yourself time since it needs to cool and chill before serving. Total time is about 7 hours, but most of that is hands-off.
Ingredients
Pie Crust
- 1 homemade 9-inch pie crust, prepared and chilled
Lemon Filling
- 5 large egg yolks (save the whites for the topping)
- 1 and 1/3 cups (320 ml) water
- 1 cup (200 g) granulated sugar
- 1/3 cup (38 g) cornstarch
- 1/4 teaspoon salt
- 1/2 cup (120 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons (28 g) unsalted butter, softened
Meringue Topping
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100 g) granulated sugar
- 1/8 teaspoon salt
Equipment
You’ll also need a 9-inch pie dish, a saucepan, a whisk, mixing bowls, and either a hand mixer or stand mixer.
Step by step instructions
Start with the crust. It’s best to make the dough ahead of time so it has time to chill. Once ready, roll it out and place it in your pie dish. Crimp the edges so it looks nice and holds its shape.
Preheat your oven to 375°F (190°C) and place the rack on the lowest level. Line the crust with parchment paper and add pie weights. Bake it until it’s partially cooked. This step helps keep the crust from turning soggy later.
Lower the oven temperature to 350°F (177°C) once the crust is done.
Now move on to the filling. In a bowl, whisk the egg yolks and set them aside. In a saucepan, combine the water, sugar, cornstarch, salt, lemon juice, and lemon zest. Cook over medium heat, stirring often. At first it will look thin, but after a few minutes it will start to thicken and bubble.
Once thick, slowly add a few spoonfuls of the hot mixture into the egg yolks while whisking. This step warms them up gently. Then pour the egg mixture back into the saucepan in a slow stream, whisking as you go. Return it to medium heat and cook until thick with big bubbles forming at the surface.
Remove from heat and stir in the butter until smooth. Pour the filling into the warm crust. Try not to let it cool too much because a warm filling helps the topping stick better.
For the meringue, make sure your bowl is clean and dry. Add the egg whites and cream of tartar, then beat on medium speed until they start to foam. Turn the speed up and beat until soft peaks form. Add the sugar and salt, then keep beating until the mixture becomes thick, glossy, and holds stiff peaks.
Spread the meringue over the warm filling. Make sure it reaches all the way to the crust edges so it seals the filling inside. Use the back of a spoon to make soft peaks on top.
Place the pie back in the oven on the lowest rack and bake for 20 to 25 minutes, until the top is lightly browned. If it starts to brown too quickly, you can loosely cover it with foil.
Take the pie out and let it cool at room temperature for about an hour. Then transfer it to the refrigerator and let it chill for at least 4 hours before slicing.
When ready to serve, use a clean knife to cut neat slices. This pie is best enjoyed the same day. Store any leftovers in the refrigerator, but keep in mind the topping may soften over time.
Optional tips and helpful notes
If your crust tends to get soft, make sure you don’t skip the blind baking step. It really makes a difference.
If your filling has ever turned out runny, it usually just needs a bit more cooking time. You’re looking for a thick, pudding-like texture before removing it from the heat.
For the meringue, room temperature egg whites whip better and give you more volume. Also, be careful not to get any yolk mixed in, or it won’t whip properly.
Try to spread the meringue while the filling is still warm. This helps the layers stick together and prevents separation later.
If you like a stronger lemon flavor, you can add a little extra zest without changing the texture.
Nutrition information per serving
Calories: about 320
Total fat: 10 g
Saturated fat: 4 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 5 g
Sodium: 160 mg
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.