Simple Lemon Meringue Pie

Kickstart the warmer weather with this delicious and refreshing treat.

A fresh slice of lemon meringue pie on a wooden board.

Prep time: 20 minutes
Cooking time: 35 minutes
Additional time: 2 hours
Serves: 8


1 cup granulated sugar

  4 tbsp. cornstarch

  ¼ tsp. salt

  1 ½ cups water

  ½ cup fresh squeezed lemon juice

  1 tbsp. lemon zest from 1 large lemon

  2 tbsp. salted butter

  4 large egg yolks, beaten

  9-inch unbaked pie crust


  4 large egg whites, room temperature

  ¼ tsp. cream of tartar

  1/3 cup granulated sugar


  1. Preheat oven to 400°F.
  2. Roll out pie crust on a floured surface and use it to line a 9-inch pie plate. Poke the crust several times with a fork. Line the top with parchment paper and fill with pie weights, dried beans, or rice.
  3. Bake for 15 to 18 minutes or until the crust starts to brown slightly around the edges.
  4. Remove pie weights and parchment paper from crust. Continue to bake for 14 to 16 minutes or until the crust is a light golden-brown color and cooked through. Set aside to cool completely.
  5. Reduce oven heat to 350°F.
  6. To make the lemon filling, in a medium saucepan, whisk together sugar, cornstarch, and salt. Add water, lemon juice, and lemon. Whisk again.
  7. Set over medium-high heat and cook, stirring frequently until the mixture comes to a boil.
  8. Remove from the heat and stir in butter until melted.
  9. Separate eggs and egg yolks into two bowls. In a medium bowl, mix together the egg yolks, then add a ¼ cup of the hot lemon filling and whisk well. Add another ¼ cup of the filling and whisk again.
  10. Return the egg mixture to the saucepan at medium heat. Cook and stir until the mixture comes back to a boil and thickens (about 2 to 4 minutes). If the filling hasn’t thickened, increase the heat slightly, and continue to cook.
  11. Once thick, pour into the prepared pie shell and set aside.
  12. To make the meringue, start by beating the reserved egg whites and cream of tartar in a large bowl using a whisk until foamy and soft peaks start to form.
  13. Gradually add the granulated sugar, a little at a time, and continue beating on medium-high speed until stiff peaks form.
  14. Using a rubber spatula or knife, press the meringue to the edges of the pie and mound the meringue in the center of the hot filling.
  15. Bake the pie for 10 to 15 minutes or until the meringue is lightly browned on top.
  16. Remove from oven and let it cool for at least 2 hours to allow the pie to fully set.
  17. Transfer the pie to the fridge to chill.

Nutrition Facts (per Serving): Calories: 209 cal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 150mg | Fiber: 0g | Sugar: 29g

Related: Light Key Lime Pie

Reference: “Lemon Meringue Pie.” House of Nash Eats, 25 Nov. 2020,

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