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Homemade lemon meringue pie with golden toasted meringue, creamy lemon filling, and a slice served on a floral plate.

Classic Lemon Meringue Pie

A classic homemade lemon meringue pie with a buttery golden crust, silky sweet-tart lemon filling, and a fluffy toasted meringue topping. Perfect for family gatherings or a cozy afternoon treat!
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling & Chilling Time 3 hours
Total Time 3 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Lemon Filling
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 medium lemons juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks beaten
  • 1 9-inch prepared pie crust, baked
Meringue Topping
  • 4 egg whites
  • 1/2 cup white sugar

Equipment

  • 1 9-inch pie dish For baking the pie
  • 1 Medium saucepan For lemon filling
  • 1 Whisk For mixing
  • 1 Electric mixer For whipping meringue
  • 2 Mixing bowls For eggs and meringue
  • 1 Rubber spatula For spreading the topping

Method
 

  1. Preheat the Oven
    Preheat your oven to 325°F (165°C). Gather all your ingredients and have your baked 9-inch pie crust ready.
  2. Prepare the Lemon Filling
    In a medium saucepan, whisk together 1 cup of sugar, flour, cornstarch, and salt. Gradually stir in the water, fresh lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture boils. Add the butter and stir until melted.
  3. Temper the Egg Yolks
    Place the beaten egg yolks in a small bowl. Slowly whisk in 1/2 cup of the hot lemon mixture to warm the yolks without scrambling them.
  4. Thicken the Filling
    Pour the tempered egg yolks back into the saucepan. Bring the mixture to a boil, stirring constantly, until thick and smooth. Remove from heat and pour the hot filling into the baked pie crust.
  5. Make the Meringue
    In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Gradually add 1/2 cup of sugar, beating continuously until stiff, glossy peaks form.
  6. Spread the Meringue
    Immediately spread the meringue over the hot lemon filling, making sure it completely covers the filling and seals against the crust edges. Use the back of a spoon to create beautiful decorative peaks.
  7. Bake Until Golden
    Bake in the preheated oven at 325°F (165°C) for 20–25 minutes, or until the meringue develops a beautiful golden-brown color.
  8. Cool, Chill, and Serve
    Allow the pie to cool at room temperature for 45–60 minutes. Transfer it to the refrigerator, uncovered, and chill for at least 2 hours before slicing. Serve chilled and store leftovers in the refrigerator for up to 2 days.

Notes

Tips for the Perfect Lemon Meringue Pie 🍋
  • Use fresh lemon juice for the brightest, most delicious flavor.
  • Spread the meringue over the filling while it's still hot to help prevent separation.
  • Make sure the meringue touches the crust edges to create a complete seal.
  • Use a clean, grease-free bowl when whipping the egg whites for the fluffiest peaks.
  • Allow the pie to cool completely before slicing for beautiful, clean slices.
  • Store leftovers covered in the refrigerator for up to 2 days.
My Little Baking Tip: For those beautiful golden meringue peaks, use the back of a spoon to create little swirls before baking!