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Homemade Lemon Meringue Pie on a white plate with golden crust, bright yellow lemon curd filling, and tall fluffy meringue peaks toasted golden brown.

Lemon Meringue Pie

A bright, tangy, and sweet lemon meringue pie with a buttery crust, silky lemon filling, and cloud-like golden meringue. A show-stopping dessert that tastes like summer in every bite.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best lemon meringue pie recipe, Edwards lemon meringue pie recipe, Foolproof lemon meringue pie, Jello lemon meringue Pie, Lemon Meringue Pie, Lemon meringue pie crust, Lemon meringue pie ingredients, Lemon meringue pie recipe easy, Lemon meringue pie recipes
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 3 hours
Servings: 8 slices
Calories: 310kcal
Cost: $10

Equipment

  • 1 9-inch pie pan (Can substitute with tart pan)
  • 1 Electric mixer (For beating meringue)
  • 1 Heavy-bottom saucepan (For cooking lemon filling)
  • 1 Wire whisk (Helps prevent lumps)
  • 1 Rolling pin (For pie crust)
  • 1 Rubber spatula (To spread filling/meringue)

Ingredients

Pie Crust

  • 1 ¼ cups all-purpose flour - sifted
  • ½ cup cold unsalted butter - cut into cubes
  • ¼ cup ice water - add gradually
  • ½ teaspoon salt
  • 1 teaspoon sugar - optional, for slight sweetness

Lemon Filling

  • 1 cup sugar
  • ¼ cup cornstarch - or arrowroot substitute
  • 1 ½ cups water
  • ½ cup fresh lemon juice - about 2–3 lemons
  • 1 tablespoon lemon zest - finely grated
  • 4 egg yolks - lightly beaten
  • 2 tablespoon butter - unsalted

Meringue

  • 4 egg whites - room temperature
  • ½ teaspoon cream of tartar - or ¼ teaspoon vinegar
  • ½ cup sugar - granulated
  • ½ teaspoon vanilla extract - optional

Instructions

  • Prepare and prebake the pie crust until golden brown, then cool completely.
  • Whisk sugar, cornstarch, water, and lemon juice; cook until thickened, then stir in yolks, butter, and zest. Spread into crust.
  • Beat egg whites with cream of tartar and sugar until stiff glossy peaks form; add vanilla.
  • Spread meringue over hot filling, sealing to edges of crust to prevent shrinking.
  • Bake at 350°F until golden, then cool and chill for at least 3 hours before slicing.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 150g | Calories: 310kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 180mg | Potassium: 90mg | Fiber: 1g | Sugar: 32g | Vitamin A: 350IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg