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slice of Lemon Meringue Pie on a white plate.
Jana Rae

Lemon Meringue Pie

Classic Lemon Meringue Pie with a flaky crust, tangy lemon filling, and golden meringue topping. A nostalgic farmhouse dessert for any occasion.
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Prep Time 25 minutes
Cook Time 25 minutes
Chill time 2 hours
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the crust:
  • 1 9-inch pre-baked pie crust
For the lemon filling:
  • 1 cup sugar
  • 2 tbsp flour
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 1 ½ cups water
  • 2 lemons juiced and zested
  • 2 tbsp butter
  • 4 egg yolks beaten
For the meringue:
  • 4 egg whites
  • ½ cup sugar

Method
 

  1. Set oven to 350°F (175°C).
  2. In a saucepan, whisk sugar, flour, cornstarch, and salt. Gradually stir in water, lemon juice, and zest.
  3. Cook over medium heat until thick and bubbly. Stir in butter.
  4. Slowly whisk hot mixture into egg yolks, then return to saucepan. Cook 2 minutes more. Pour into pre-baked crust.
  5. Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Spread over hot lemon filling, sealing edges.
  6. Bake 10–12 minutes, until meringue is golden.
  7. Cool at room temperature, then chill at least 2 hours before serving.

Notes

Recipe Notes

  • Always spread meringue over hot filling to prevent separation.
  • Use a glass pie pan for even baking and presentation.
  • Best eaten the day it’s made, but leftovers keep 1–2 days in the fridge.

Pro Tip

Pie Crust: Use 1 (9-inch) pre-baked crust. For best results, try my Buttery Flaky Pie Crust Recipe — sturdy, flaky, and perfect for citrus custards.