Description

This homemade lemon meringue pie is perfectly sweet, tangy, and topped with fluffy golden meringue. An easy classic dessert recipe everyone loves!

Homemade Lemon Meringue Pie

I usually make this pie when I want something that looks fancy but actually uses pretty simple ingredients. Honestly, the hardest part is waiting for it to cool before slicing into it. The lemon filling is smooth and bright, while the toasted meringue on top gives it that bakery-style finish.

If you love desserts that balance sweet and tart flavors, this classic lemon meringue pie is definitely worth making.

Ingredients

For the Lemon Filling

• 1 baked pie crust
• 1½ cups water
• 1 cup white sugar
• ¼ cup cornstarch
• 3 egg yolks
• 2 tablespoons butter
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest

For the Meringue

• 3 egg whites
• ¼ teaspoon cream of tartar
• 6 tablespoons sugar
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Filling

In a saucepan, whisk together sugar and cornstarch. Slowly add water and cook over medium heat until thickened.

Stir in butter, lemon juice, lemon zest, and egg yolks. Cook for another 2 minutes until silky and smooth.

Pour the filling into the baked pie crust.

Step 2: Make the Meringue

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff glossy peaks appear.

Mix in vanilla extract.

Step 3: Top the Pie

Spread the meringue over the warm lemon filling, making sure it touches the crust edges to seal it.

Use a spoon to create decorative peaks.

Step 4: Bake

Bake at 350°F (175°C) for 10–15 minutes or until the meringue is golden brown.

Cool completely before slicing.

Tips for the Best Lemon Meringue Pie

• Use fresh lemon juice for the brightest flavor.
• Don’t skip sealing the meringue to the crust or it may shrink.
• Let the pie cool fully for clean slices.
• I usually chill mine for an hour before serving because the texture gets even better.

Serving Suggestions

Serve with:

• Fresh berries
• Whipped cream
• Hot coffee or tea
• Extra lemon zest on top

Approximate Nutrition (Per Slice)

• Calories: 320
• Carbohydrates: 45g
• Protein: 4g
• Fat: 14g
• Sugar: 30g

FAQs

Why does my meringue weep?

Usually from undercooking or spreading it over cold filling.

Can I make it ahead?

Yes, but it’s best enjoyed within 1–2 days.

Can I use bottled lemon juice?

Fresh lemon juice tastes much better, honestly.

How do I store leftovers?

Keep refrigerated and covered.

Can I freeze lemon meringue pie?

It’s not ideal because the meringue texture changes after thawing.