Lemon meringue pie is a classic dessert that combines a tangy lemon filling with a sweet, fluffy meringue topping, all nestled in a buttery, flaky crust. In this article, I will instruct you how to make the best lemon meringue pie from scratch.

1. The Best Lemon Meringue Pie Recipe


Pie Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cubed and chilled
  • 3-5 tbsp ice water

Lemon Filling

  • 1 cup white granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • 2 tsp grated lemon zest


  • 4 large egg whites, at room temperature
  • 1 cup white granulated sugar


Step 1: Prepare the Pie Crust

In a food processor, pulse the flour and salt together. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add 3 tbsp of ice water and pulse until the dough just begins to hold together. Add more water 1 tbsp at a time if needed.

Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.

Roll the dough out to a 12-inch circle and carefully transfer to a 9-inch pie plate. Trim any excess dough and crimp the edges decoratively. Prick the bottom all over with a fork.

Bake the crust at 400°F for 15-18 minutes until lightly golden. Allow to cool completely.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth.

Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil, about 5-7 minutes.

In a medium bowl, whisk the egg yolks. Slowly pour in about 1/2 cup of the hot sugar mixture while whisking constantly to temper the yolks.

Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture. Cook, stirring constantly, until very thick, about 2 more minutes.

Remove from heat and stir in the lemon juice and zest. Pour the hot lemon filling into the pre-baked pie crust.

Step 3: Make the Lemon Meringue Pie

In a large bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.

Gradually add the sugar, 2 tbsp at a time, beating on high speed until stiff, glossy peaks form.

Spread the meringue over the hot lemon filling, making sure to seal the edges to the crust.

Bake at 400°F for 12-15 minutes until the meringue is lightly browned.

Allow to cool completely, then refrigerate for at least 2 hours before serving.

Slice and enjoy this classic lemon meringue pie! The sweet and tangy filling paired with the light, fluffy meringue makes for a perfectly balanced and utterly delicious dessert.

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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