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Lemon Meringue Pie Recipe
Ben Carraoli

Lemon Meringue Pie Recipe

I’ve made lemon meringue pie many times, and every time it fills my kitchen with the most amazing citrus aroma. The first time I tried making it from scratch, I couldn’t believe how perfectly the tart lemon filling balanced the sweet, fluffy meringue
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Total Time 7 hours
Ingredients Method Notes

Ingredients
  

  • 1 homemade 9-inch pie crust – A flaky base is best; homemade gives superior texture but store-bought works in a pinch.
  • 5 large egg yolks – These create a rich smooth lemon filling.
  • 1 and 1/3 cups water – Helps dissolve the sugar and cornstarch evenly.
  • 1 cup granulated sugar – Provides sweetness to balance the tart lemon.
  • 1/3 cup cornstarch – Thickens the filling for a perfect slice.
  • 1/4 teaspoon salt – Enhances overall flavor.
  • 1/2 cup fresh lemon juice – Freshly squeezed gives the brightest taste.
  • 1 tablespoon lemon zest – Adds strong citrus aroma and depth.
  • 2 tablespoons unsalted butter softened – Makes the filling silky and smooth.
  • 5 large egg whites room temperature – Essential for tall, fluffy meringue.
  • 1/2 teaspoon cream of tartar – Stabilizes the meringue.
  • 1/2 cup granulated sugar – Sweetens and structures the meringue.
  • 1/8 teaspoon salt – Balances sweetness in the topping.

Method
 

  1. First, prepare and blind bake your pie crust until lightly golden. This step prevents a soggy bottom and ensures a crisp, flaky base. Let it cool slightly before adding the filling.
  2. In a saucepan, whisk together water, sugar, cornstarch, and salt. Cook over medium heat until thick and bubbling. Slowly temper in the egg yolks
  3. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while mixing until stiff, glossy peaks develop. Spread the meringue over the warm lemon filling, making sure it touches the crust edges to seal.
  4. Bake until the meringue is golden brown on top. Allow the pie to cool at room temperature, then refrigerate for several hours to fully set before slicing.

Notes

  • I always use fresh lemon juice for the best flavor.
  • I make sure the meringue touches the crust edges to prevent shrinking.
  • I spread the meringue while the filling is still warm for better sealing.
  • I chill the pie for at least 4 hours before serving for clean slices.
  • I avoid overmixing the meringue to keep it light and fluffy.