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–+ servings

Classic Homemade Lemon Meringue Pie

A perfect lemon meringue pie with a deliciously tart homemade lemon filling and a fluffy, golden meringue topping for a dreamy dessert that balances sweet and tangy flavors.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 472
Ingredients Method Nutrition

Ingredients
  

  • 1 pre-baked 9-inch pie crust
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups water
  • 2 lemons juiced and zested (about ½ cup juice and 2 tablespoons zest)
  • 2 tablespoons butter
  • 4 egg yolks beaten
  • 4 egg whites for meringue
  • 6 tablespoons granulated sugar for meringue
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat your oven to 325°F (165°C).
  2. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Gradually stir in water, making sure there are no lumps.
  3. Cook the mixture over medium-high heat, stirring constantly until it boils and thickens. This should take about 5-7 minutes. The mixture should coat the back of a spoon.
  4. Reduce heat to low and cook for 2 more minutes, continuing to stir. Remove from heat.
  5. Beat the egg yolks in a small bowl. Gradually stir about ½ cup of the hot sugar mixture into the egg yolks to temper them.
  6. Pour the tempered egg mixture back into the saucepan with the remaining sugar mixture. Bring to a gentle boil for 2 minutes, stirring constantly.
  7. Remove from heat and stir in butter, lemon zest, and lemon juice. The filling should be smooth and glossy.
  8. Pour hot filling into the pre-baked pie crust.
  9. In a large, clean, grease-free bowl, beat egg whites with cream of tartar until foamy.
  10. Gradually add 6 tablespoons of sugar, a tablespoon at a time, beating continuously until stiff, glossy peaks form. Beat in vanilla extract.
  11. Spread meringue over hot filling, making sure to seal it to the edge of the crust to prevent shrinking. Use the back of a spoon to create decorative peaks.
  12. Bake in preheated oven for 15-20 minutes, or until meringue is golden brown.
  13. Cool completely on a wire rack for at least 2 hours before slicing. For best results, refrigerate for an additional 2-3 hours after cooling.

Nutrition

Calories: 472kcalCarbohydrates: 78gProtein: 9gFat: 16gSaturated Fat: 6gCholesterol: 120mgSodium: 326mgFiber: 5gSugar: 45g
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