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Lemon Meringue Pie

Shruthi
Lemon Meringue Pie combines a buttery crust, tangy lemon custard, and airy meringue topping. It is sweet, tart, and absolutely irresistible.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American, European-inspired
Calories 310 kcal

Ingredients
  

For the Crust:

  • 1 pre-baked 9-inch pie shell

For the Lemon Filling:

  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons (zest and juice)
  • 2 tablespoons butter
  • 4 egg yolks, beaten

For the Meringue:

  • 4 egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon cream of tartar

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a saucepan, combine sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and zest.
  • Cook over medium heat until thickened. Stir in butter.
  • Temper egg yolks with hot mixture, then return to pan and cook 2 minutes more. Pour into crust.
  • For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
  • Spread meringue over filling, sealing edges to crust.
  • Bake for 15–20 minutes until golden brown. Cool for at least 2 hours before serving.

Notes

  • Always spread meringue over hot filling to prevent separation.
  • Seal edges well to avoid meringue shrinking.
  • Use fresh lemons for the best flavor.
  • Let pie cool completely before slicing.
  • Store leftovers in the refrigerator.
Keyword classic lemon pie, homemade meringue pie, Lemon meringue pie, tangy lemon dessert, traditional pie recipes