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Best Lemon Meringue Pie

A classic dessert featuring a tart lemon filling topped with fluffy meringue. Perfect for sunny afternoons and gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pre-made pie crust
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 3 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar for meringue

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Medium saucepan
  • Rubber spatula
  • Electric mixer
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Place the pre-made pie crust in the pie pan and prick the bottom with a fork.
  3. Bake the crust for about 10 to 12 minutes or until lightly golden.
  4. In a medium saucepan, whisk together sugar, cornstarch, and salt.
  5. Gradually stir in water, cooking over medium heat until thickened and bubbling.
  6. In a small bowl, whisk the egg yolks.
  7. Slowly add a few spoonfuls of the hot mixture to the yolks, stirring constantly.
  8. Add the yolk mixture back into the saucepan along with lemon juice, zest, and butter.
  9. Cook for an additional 2 minutes until thick.
  10. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
  11. Gradually add sugar, beating until stiff peaks form.
  12. Spread the lemon filling into the baked crust, then top with meringue, sealing the edges.
  13. Bake for about 10 minutes until the meringue is golden.

Notes

Let the pie cool completely before slicing for optimal texture. Serve chilled or at room temperature.