Delicious homemade lemon meringue pie with golden meringue topping

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why make this recipe

Homemade Lemon Meringue Pie is a classic dessert that combines the tangy brightness of lemon with a fluffy, sweet meringue topping. It's a perfect balance of flavors that brighten any meal or occasion. Making it from scratch allows you to customize the taste and texture, ensuring that every bite is as fresh as possible. Plus, preparing this pie can be a fun baking project that brings together friends and family in the kitchen.

how to make The Very Best Homemade Lemon Meringue Pie

Ingredients:

5 egg whites
1 ¼ cups sugar
¼ teaspoon cream of tartar

Pinch salt
1 teaspoon vanilla extract
⅓ cup corn starch

⅓ cup cake flour
Pinch salt
1 ½ cups sugar

5 egg yolks, slightly beaten
Zest of 2 lemons, very finely chopped
Juice of 2 lemons, about ¼ cup

2 cups water
3 tablespoon butter
1 cup very cold butter, cut into small cubes

2 ½ cups flour
½ teaspoon salt
¼ cup ice water (or a little more, just enough to make a dough form)

Directions:

Using a food processor or a pastry blender, cut cold butter into flour and salt until the mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour cold water over the mixture and work it in by tossing with a fork until the dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide the dough into 2 balls, flatten them into 2 rounds, wrap in plastic wrap, and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.

You can make your dough the previous day, but make sure you take it out of the fridge for 10 minutes before rolling it out.
Roll the dough into a 12-inch round and place it in the bottom of a 10-inch pie plate. Trim and flute the edges as desired.
Poke a few holes in the bottom of the pastry shell and rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12–15 minutes or until golden brown. (For best results, blind bake the crust as shown in the photos above.)

Cool completely before adding the filling.
In a medium saucepan, combine corn starch, cake flour, sugar, and salt. Pour in water and stir constantly over medium-low heat until the mixture comes to a slow boil.
Remove the pan from the heat and reduce the flame to low.

Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly.
Pour the egg mixture back into the rest of the mixture in the pot, whisking constantly.
Return to the stove and cook for an additional 3 minutes, stirring constantly.

Remove from heat and stir in lemon juice and lemon rind.
Finally, whisk in your butter one tablespoon at a time.
Pour the filling into the baked and cooled shell. Let stand for a few minutes while preparing the meringue.

Whip egg whites, vanilla, salt, and cream of tartar to soft peaks.
Very gradually add the sugar while continuing to beat the egg whites.
Dollop heaping tablespoons onto the pie. Gently spread over the filling, making sure that the meringue touches the crust all the way around the pie. This helps to prevent the meringue from shrinking.

Bake in a 325-degree F oven for about 20 to 25 minutes or until the meringue is well browned. Cool pie thoroughly in the refrigerator before serving.
Keep refrigerated.
Dip a sharp knife in cold water to help cut the pie into slices and clean the knife with a paper towel between cuts.

how to serve The Very Best Homemade Lemon Meringue Pie

Serve your Lemon Meringue Pie cold. It is delightful on its own or you can pair it with a scoop of vanilla ice cream for an extra treat. Garnish with lemon zest or mint if desired to add a touch of color and freshness.

how to store The Very Best Homemade Lemon Meringue Pie

Store your pie in the refrigerator to keep it fresh. It’s best enjoyed within a few days, but it can last up to a week when properly covered. To prevent the meringue from getting sticky, cover it loosely with plastic wrap or use a pie dome.

tips to make The Very Best Homemade Lemon Meringue Pie

Make sure all your ingredients are at room temperature for the best results, especially the egg yolks and egg whites.

When whipping the egg whites, ensure your bowl and beaters are clean and free of grease, as any residue can prevent them from whipping properly.
For an extra lemony flavor, you can add more zest or juice, according to your personal taste.
If you notice the meringue shrinking, gently spread it all the way to the crust for a better seal.

variation

For a twist, consider adding different flavor extracts to the meringue, such as almond or coconut, or substitute the lemon for lime to create a Lime Meringue Pie.

FAQs

1. Can I make the pie crust ahead of time?
Yes! You can prepare the pie crust a day in advance. Just keep it wrapped in plastic wrap in the refrigerator.

Remember it later

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2. Why is my meringue weeping?
Meringue can weep when there's too much sugar or when it’s not whipped to stiff peaks. Make sure to whip it well and add sugar gradually.

3. How do I know when my pie is done baking?
The meringue should be a nice golden brown. Keep an eye on it while baking to prevent it from burning.

📖 Recipe

Lemon Meringue Pie

Homemade Lemon Meringue Pie combines the tangy brightness of lemon with a fluffy, sweet meringue topping, perfect for any occasion.

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Prep Time 30

Cook Time 50

Total Time 1 20

Course Dessert

Cuisine American

Servings servings

Calories 320 kcal

Ingredients

For the Crust

2 ½ cups 2 ½ cups flour All-purpose flour

½ teaspoon ½ teaspoon salt Add to the flour
1 cup 1 cup very cold butter, cut into small cubes Keep butter very cold
¼ cup ¼ cup ice water Add more if necessary to form a dough

For the Filling

1 ⅓ cups ⅓ cup corn starch
1 ⅓ cups ⅓ cup cake flour
1 ½ cups 1 ½ cups sugar

5 large 5 egg yolks, slightly beaten Room temperature
Zest of 2 Zest of 2 lemons, very finely chopped Use finely chopped zest for flavor
¼ cup Juice of 2 lemons, about ¼ cup

2 cups 2 cups water
3 tablespoons 3 tablespoon butter Add to filling

For the Meringue

5 large 5 egg whites Room temperature

1 ¼ cups 1 ¼ cups sugar Gradually add while whipping
¼ teaspoon ¼ teaspoon cream of tartar
1 teaspoon 1 teaspoon vanilla extract

Pinch Pinch salt

Instructions

Prepare the Crust

Using a food processor or a pastry blender, cut cold butter into flour and salt until the mixture resembles a coarse meal.
Pour cold water over the mixture and work it in by tossing with a fork until the dough begins to form.

Divide the dough into 2 balls, flatten them into rounds, wrap in plastic wrap, and refrigerate for a minimum of 20 minutes.
Roll the dough into a 12-inch round and place it in a 10-inch pie plate. Trim and flute the edges as desired.
Poke a few holes in the bottom of the pastry shell and refrigerate for an additional 20 minutes before baking at 400°F for 12–15 minutes.

Cool completely before adding the filling.

Make the Filling

In a medium saucepan, combine corn starch, cake flour, sugar, and salt.
Pour in water and stir constantly over medium-low heat until the mixture comes to a slow boil.

Remove from heat and reduce flame to low.
Pour about a cup of the mixture onto the slightly beaten egg yolks while whisking constantly.
Pour the egg mixture back into the pot, whisking constantly and cook for an additional 3 minutes.

Remove from heat and stir in the lemon juice and lemon rind.
Whisk in the butter one tablespoon at a time.
Pour the filling into the baked and cooled shell.

Prepare the Meringue

Whip egg whites, vanilla, salt, and cream of tartar to soft peaks.
Gradually add sugar while continuing to beat the egg whites.
Dollop heaping tablespoons onto the pie and spread over the filling, ensuring the meringue touches the crust.

Bake in a 325°F oven for 20–25 minutes or until the meringue is well browned.
Cool pie thoroughly in the refrigerator before serving.
Use a sharp knife dipped in cold water to cut the pie into slices.

Notes

Make sure all ingredients are at room temperature for best results. When whipping egg whites, ensure bowls and beaters are clean. Store pie in the refrigerator and enjoy within a few days.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 44gProtein: 5gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 28g

Keyword Baking, Classic Dessert, Homemade Pie, Lemon Meringue Pie, Sweets