Easy Lemon Meringue Pie

Lemon Meringue Pie

The Spruce

Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
373 Calories
12g Fat
61g Carbs
7g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 373
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 30%
Cholesterol 135mg 45%
Sodium 169mg 7%
Total Carbohydrate 61g 22%
Dietary Fiber 1g 3%
Total Sugars 49g
Protein 7g
Vitamin C 4mg 18%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 105mg 2%
*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.)

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 large egg yolks

  • 1/3 cup plus 3 tablespoons cornstarch

  • 1 1/2 cups water

  • 1 1/3 cups granulated sugar

  • 1/4 teaspoon kosher salt

  • 5 tablespoons unsalted butter

  • 1 tablespoon finely grated lemon zest

  • 1/2 cup freshly squeezed lemon juice

  • 1 (9-inch) pre-baked pie shell

For the Meringue Topping

  • 4 large egg whites

  • 1 pinch cream of tartar

  • 8 tablespoons granulated 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
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  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