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Classic Lemon Meringue Pie Recipe: The Best Zesty Dessert

A close-up slice of bright yellow lemon pie topped with fluffy, torched meringue.
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I am happy you found this recipe for the best lemon pie. This classic Lemon Meringue Pie delivers a perfect balance of sweet and tart, featuring a rich, tangy lemon filling and a tall, fluffy meringue topping. This recipe is for those who want to create a showstopping, homemade lemon dessert from scratch.

Ingredients

Scale
  • 1 (9 inch) pre-baked pie crust (buttery crust pie recommended)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice (zesty citrus pie flavor)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • 1 1/2 cups granulated sugar (for meringue)
  • 1/2 teaspoon cream of tartar
  • 4 large egg whites, at room temperature

Instructions

  1. Prepare the pie crust: Bake your 9-inch pie crust according to package directions or your favorite buttery crust pie recipe. Let it cool completely.
  2. Make the lemon filling: In a medium saucepan, whisk together the 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the base: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and bubbles. Reduce heat and cook for 1 minute more. Remove from heat.
  4. Temper the egg yolks: In a separate bowl, lightly beat the 4 egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly. This prevents the yolks from scrambling.
  5. Combine and thicken: Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the filling thickens again and comes to a boil. Boil for 1 minute. Remove from heat.
  6. Add flavor: Stir in the fresh lemon juice, lemon zest, and butter until the butter melts completely. This creates the tangy pie filling.
  7. Fill the crust: Pour the hot lemon filling into the cooled, pre-baked pie crust. Set aside while you prepare the meringue.
  8. Make the meringue: In a large, clean, grease-free bowl, beat the 4 room-temperature egg whites with an electric mixer on medium speed until soft peaks form.
  9. Add sugar and stabilize: Gradually add the 1 1/2 cups sugar, 1 tablespoon at a time, beating well after each addition. Add the cream of tartar. Continue beating until stiff, glossy peaks form. This step is key for perfect lemon meringue pie.
  10. Top the pie: Spoon the meringue over the hot lemon filling, spreading it carefully to seal the meringue to the edge of the crust all the way around. This prevents the meringue from shrinking.
  11. Bake the meringue: Bake at 350°F (175°C) for 10 to 15 minutes, or until the meringue is lightly golden brown.
  12. Cool the pie: Cool the pie completely on a wire rack at room temperature for at least 3 hours before slicing. Avoid placing it in the refrigerator immediately, as this can cause the meringue to weep.

Notes

  • For a simpler, refreshing lemon desserts alternative, try a No Bake Lemon Pie using sweetened condensed milk and a graham cracker crust.
  • If you want a truly zesty citrus pie, use Meyer lemons instead of standard lemons for a slightly sweeter, more floral taste.
  • To prevent the meringue from weeping, make sure your mixing bowl for the egg whites is completely free of any grease or yolk residue.

Nutrition

Find it online: https://www.purecookingjoy.com/lemon-pie/

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