Easy Lemon Meringue Pie

Lemon Meringue Pie

The Spruce

  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Servings: 6 to 8 servings

Love lemon meringue pie? Try this recipe with a delicious, tangy lemon curd and loads of billowing meringue piled high.

Ingredients

  • For the Lemon Filling
  • 4 egg yolks (save the whites for meringue)
  • 1/3 cup plus 3 tablespoons cornstarch
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest (finely grated)
  • 1 (9-inch) pre-baked pie shell
  • For the Meringue Topping
  • 4 egg whites
  • 1 pinch cream of tartar
  • 8 tablespoons sugar 

Steps to Make It

Note: while there are multiple steps to this recipe, this meringue dish is broken down into workable categories to help you better plan for preparation and baking.

Make the Lemon Filling

  1. Gather the ingredients.

    Lemon meringue pie ingredients
    The Spruce 
  2. Whisk egg yolks in a medium-sized mixing bowl and set aside.

    Whisking egg yolks in bowl
    The Spruce
  3. In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.

    Whisking cornstarch mixture on stovetop
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  4. Remove from heat and, while whisking briskly, add 1/2 cup of the hot cornstarch mixture at a time to egg yolks until you have added at least half of the mixture.

    Adding cornstarch to custard
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  5. Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute.

    Whisking custard on stovetop
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  6. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.

    Whisk in lemon juice and butter
    The Spruce
  7. Pour mixture into pre-baked pie shell

    Pouring custard into pie shell
    The Spruce 

Make the Meringue Topping

  1. Whisk egg whites in the bowl of a stand mixer until soft peaks form. Then add the cream of tartar and beat for a few more minutes, until larger peaks form.

    Whisk egg whites
    The Spruce
  2. Then gradually add the sugar and continue beating until stiff peaks form, ​approximately 1 to 2 minutes.

    Whipped egg whites in bowl
    The Spruce

Bake the Lemon Meringue

  1. Preheat the oven to 375 F.

  2. Spoon meringue over the top while filling is still hot. The meringue should completely cover the lemon mixture.

    Top pie with meringue
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  3. Bake for 10 to 12 minutes or until meringue is golden.

    Oven-browned meringue-topped pie
    The Spruce 
  4. Remove from oven and cool on a wire rack.

    Sliced pie on cutting board
    The Spruce
  5. Make sure pie is cooled completely before slicing.

    Lemon meringue pie
    The Spruce