Classic Lemon Meringue Pie

Lemon meringue pie
Diana Rattray
Prep: 25 mins
Cook: 40 mins
Total: 65 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
457 Calories
13g Fat
77g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 457
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 19%
Cholesterol 121mg 40%
Sodium 379mg 16%
Total Carbohydrate 77g 28%
Dietary Fiber 3g 9%
Protein 10g
Calcium 79mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a classic lemon meringue pie, made with fresh lemon juice and a fluffy meringue topping.

Use a homemade or purchased pie shell for this pie. The pie shell is baked and cooled before the filling is added. 


  • 1 9-inch baked pie pastry
  • 1 1/2 cups sugar (granulated)
  • 3 tablespoons cornstarch
  • 3 tablespoons flour (all-purpose)
  • 1 dash salt
  • 1 1/2 cups water (hot)
  • 3 egg yolks (slightly beaten)
  • 2 tablespoons butter
  • 1 scant teaspoon lemon peel (grated)
  • 1/3 cup fresh lemon juice
  • 3 egg whites
  • Optional: 1 teaspoon lemon juice
  • 6 tablespoons sugar (granulated)

Steps to Make It

  1.  Bake the pie shell. Set on a rack to cool.

  2.  In a medium saucepan, combine 1 1/2 cups of granulated sugar, the cornstarch, flour, and salt; whisk to blend thoroughly. Gradually stir in the hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes.

  3. Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, and then return the egg mixture to the saucepan. Bring back to a gentle boil, stirring constantly. Reduce the heat to low. Cook, stirring constantly for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. If you notice any lumps, strain the filling through a fine-mesh sieve. Pour into the baked cooled pie shell.

  4. Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks. Gradually add the 6 tablespoons of granulated sugar, beating until stiff peaks are formed and the sugar has dissolved. Spread meringue over the hot filling, covering completely.

  5. Bake at 350 F for 12 to 15 minutes, until golden brown.

  6. Cool pie completely before serving.

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