Lemon Meringue Pie

  • Lemon Meringue Pie

Prep time: 30 min

Cook time: 30 min.

Total time: 1 hour

Servings: 8


Pie crust:

▢1 1/4 cups all-purpose flour

▢1 teaspoon sugar

▢1/2 teaspoon salt

▢1/2 cup cold butter cut into cubes

▢3-4 tablespoons cold water

▢ 1-2 tbsps. ice water


▢1 1/2 cups sugar

▢ 2 tbsps. all-purpose flour

▢ 1/4 tsp salt

▢1/2 cup corn starch

▢4 egg yolks

▢3 lemons juiced and zested

▢lemon zest

▢2 tablespoons butter

▢ 1 tablespoon water


▢1/2 cup water

▢1 tablespoon corn starch

▢4 egg whites

▢1 teaspoon vanilla

▢pinch of salt

▢1/2 cup sugar

▢1/4 tsp cream of tartar


  • Pie crust:
  • In a medium bowl, stir together the flour, sugar and salt.
  • Cut in butter
  • Gradually add in cold water, stirring each time until you can press it together.
  • Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
  • Preheat oven to 425 degrees F.
  • Roll out to fit a 9″ pie plate.
  • Press into the pie plate and over the sides. Trim the edges and crimp as desired.
  • Bake for 10-12 minutes until light golden brown. Set aside while you make the filling.

Note: To save time use a premade pie crust


  • In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
  • Cook over medium whisking constantly, until slightly thicker than pudding when warm. This can take a while, but don’t rush it.
  • Remove from heat and stir in butter.
  • Pour hot filling into the pie crust and make the meringue.


  • Preheat oven to 375 degrees F.
  • In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.
  • In a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.
  • Gradually add in the sugar, beat until stiff glossy peaks form.
  • Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.
  • Spread meringue onto hot pie filling (it’s important that the filling is still hot!) and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.
  • Bake at 375 F just until the tops of the meringue are light golden brown — don’t overbake.
  • Let rest on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours until chilled, or overnight.
  • Slice and serve.