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Lemon Meringue Pie Recipe
Ash Tyrrell

Lemon Meringue Pie Recipe

I still remember the first time I pulled this lemon meringue pie out of my oven. The golden peaks were lightly toasted, and the citrus aroma filled my kitchen. When I sliced into it, the silky lemon filling held its shape beautifully.
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

  • 1 9- inch pre-baked pie crust homemade or store-bought – A fully blind-baked crust prevents sogginess once the lemon filling is added.
  • 1 cup granulated sugar – Sweetens the filling while balancing the tart lemon flavor.
  • 2 tablespoons all-purpose flour – Helps thicken the filling slightly.
  • 3 tablespoons cornstarch – The main thickener that gives the filling structure and sliceability.
  • 1/4 teaspoon salt – Enhances overall flavor and balances sweetness.
  • 1 1/2 cups water – Creates the base for dissolving sugar and activating starches.
  • 2 teaspoons lemon zest – Fresh zest adds intense citrus aroma; always zest before juicing.
  • 1/2 cup freshly squeezed lemon juice – Fresh juice is essential; bottled juice won’t give the same brightness.
  • 2 tablespoons unsalted butter – Adds richness and smooth texture to the curd.
  • 4 large egg yolks – Make the filling creamy and help it set firmly.
  • 4 large egg whites – Whipped into meringue for the topping.
  • 1/2 teaspoon cream of tartar – Stabilizes the egg whites for tall sturdy peaks.
  • 6 tablespoons granulated sugar for meringue – Sweetens and strengthens the meringue structure.
  • 1/2 teaspoon vanilla extract – Adds subtle depth to the meringue flavor.

Method
 

  1. Start by blind-baking your pie crust until it’s golden and fully cooked. I always prick the bottom with a fork and use pie weights to prevent puffing. Once baked, let it cool completely so it stays crisp when the warm filling goes in.
  2. In a saucepan, whisk together sugar, flour, cornstarch, and salt, then gradually stir in water to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent. Once thick, stir in lemon zest, lemon juice, and butter, then temper the egg yolks with a bit of hot mixture before adding them back to the pan and cooking until smooth and thick.
  3. Pour the hot lemon filling directly into the cooled pie crust. Spreading it while still hot is important because it helps the meringue adhere properly. Make sure the surface is even before moving on to the topping.
  4. Using clean, grease-free bowls, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks develop. I always check that the sugar is fully dissolved by rubbing a bit between my fingers—it should feel smooth.
  5. Spread the meringue over the hot filling, making sure it touches the crust edges to seal it completely. Use the back of a spoon to create decorative peaks. Bake until the meringue turns lightly golden, watching carefully to prevent over-browning.
  6. Let the pie cool at room temperature for about an hour, then refrigerate for at least another hour before slicing. This cooling time helps the filling set properly, giving you clean, beautiful slices.

Notes

  • I always use fresh lemons because the flavor is noticeably brighter and more natural.
  • I spread the meringue while the filling is still hot, which helps prevent shrinking or weeping.
  • I make sure my mixing bowl is completely clean before whipping egg whites—any grease ruins volume.
  • I avoid overbaking the meringue since too much browning can cause cracks later.
  • I let the pie chill fully before slicing because patience really improves texture.