Best Lemon Meringue Pie Recipe

10 Servings

Indulge in the perfect lemon meringue pie recipe. It starts with a flaky crust, vibrant and tangy lemon filling, and beautiful fluffy meringue.


Pie crust Egg yolks, cornstarch Sugar, salt and water Lemon zest, lemon juice and butter Egg whites, cream of tartar Sugar, salt and vanilla extract

Blind Bake Crust


Pierce crust with fork, line with foil, and add pie weights. Bake at 400°F for 20 minutes. Remove the foil and weights and bake for another 5 – 10 minutes.

Whisk egg yolks


Whisk the room temperature egg yolks in a medium bowl.

Boil cornstarch mixture


Whisk the cornstarch, sugar, salt, and water in a medium saucepan and bring to a boil. Simmer until thickened and remove from the heat..

Combine lemon filling


Gradually add cornstarch mixture into whisked eggs then pour back in pan. Bring to boil and whisk for 3 – 4 minutes. Remove pan from heat and stir in the lemon zest, lemon juice, and butter.

Sugar Cookie Crust


Beat room temperature egg whites and cream of tartar for 5 minutes. Add sugar, salt, and vanilla and beat for 2 minutes until glossy stiff peaks form.

Assemble pie


Spread the warm lemon filling evenly over the baked pie shell.

Top with merginue


Spread the meringue evenly over the top of the filling right to the edge of the crust.

Bake and cool


Bake until golden, then cool and chill.

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