Lemon Meringue Pie Recipe

Close up square image of one slice of pie on two white plates.

A family favorite classic, this Lemon Meringue Pie Recipe is filled with a homemade lemon filling and topped with a toasted meringue topping. A tasty summertime treat you can't resist.

Prep Time20

Cook Time13

Chill Time:4

Total Time4 33

Course: Dessert, Pie

Cuisine: American

Servings:

Calories: 332kcal

Author: Tornadough Alli

Ingredients

9- inch baked pie crust cooled
⅓ cup cornstarch
2 Tablespoons all-purpose flour
1 ¼ cups granulated sugar
1 ½ cups warm water
3 egg yolks
⅓ cup freshly squeezed and strained lemon juice
2 Tablespoons unsalted butter
½ teaspoon lemon zest

Meringue Topping:

⅓ cup granulated sugar
3 egg whites

Instructions

In a medium saucepan, combine the cornstarch, flour, sugar, and warm water.
Gently whisk together over medium heat, until the mixture begins to boil and becomes slightly translucent. This will take about 3-5 minutes.
In a small bowl, whisk the egg yolks.
Pour the egg yolks into the saucepan, stirring constantly over medium heat, for about 30 seconds to one minute.
Remove from the heat, add in the lemon juice, butter, and lemon zest.
Slowly stir into the mixture. Once the mixture is well combined, and the butter has thoroughly melted into the mixture, pour into the baked pie crust. Set aside while the filling cools.
Preheat the oven to 350 degrees F.
Meanwhile, in a stand mixer fitted with the whisk attachment, whisk the egg whites for about 15-20 seconds or until soft peaks form, then slowly begin adding the ⅓ cup of sugar to the mixing bowl.
Continue mixing on medium to high speed, until the egg whites thicken and form stiff peaks.
Gently spoon the egg white mixture over the filling, covering the entire top of the pie. Be sure to completely cover, touching the crust.
Bake for 10-13 minutes, until the meringue begins to turn golden brown.
Remove from the oven and let cool to room temperature, then refrigerate for 3-4 hours until set. Slice and serve.

Notes

You can make your own homemade crust if you'd like, or you can use a frozen or refrigerated pie crust. Just make sure it is baked.
The lemon zest in the pie adds extra lemon flavor, you can leave it out if you choose.
Make sure that you use freshly squeezed lemon juice, bottled will not taste the same.
We do not recommend freezing this pie.
If you want a quicker toast on your meringue, you can broil it - but make sure to keep an eye on the pie so it does not burn.
This can be made ahead of time, it will last in the refrigerator for up to 2-3 days.
Make sure that you chill this pie for at least 3-4 hours, 4 hours being optimal so the pie sets up.
Make sure that you spread the meringue to the crust where it touches, it gives the pie a good seal and prevents leaking.
You can cook your meringue longer to get your desired brownness.

Nutrition