Easy Lemon Meringue Pie

By
Brett Moore
Brett Moore
Brett Moore
Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef.
Learn about The Spruce Eats' Editorial Process
Updated on 07/5/24
Tested by Tara Omidvar
Lemon Meringue Pie

The Spruce Eats

Prep: 30 mins
Cook: 10 mins
Chilling Time: 60 mins
Total: 100 mins
Servings: 6 to 8 servings

This recipe for lemon meringue pie has a delicious, tangy lemon curd and loads of billowing meringue piled high. The flaky crust, sweet and tart filling, and toasty meringue make for an irresistible dessert. Using a pre-baked pie crust simplifies the recipe, but you can make one from scratch if you are so inclined.

Why Is My Pie Watery?

When water accumulates between the lemon curd filling and the meringue topping, this is called "weeping". To prevent this from happening, add the meringue when the filling is hot—this will cook the meringue from the bottom and ward off a watery pie. Spreading the topping to the edges of the pie crust will also help.

Tips for Making Lemon Meringue Pie

Making meringue can be tricky, but if you follow these steps, you will have success.

  • Eggs are the star - The eggs should be at room temperature. Be sure there isn't any yolk in the egg whites and the bowl needs to be clean.
  • Slow and steady - Add the sugar slowly. Adding it too quickly can cause the meringue to deflate.
  • Cream of tartar - This ingredient, cream of tartar, helps to stabilize the meringue. If you do not have cream of tartar you can substitute an equal amount of white vinegar.
  • Do not overbake!


What You'll Need to Make This Lemon Meringue Pie Recipe
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A Great Saucepan
Best stand mixers on the spruce eats
A Zippy Stand Mixer
Best Microplane Zesters
A Handy Dandy Microplane

"This lemon meringue tart is silky and smooth, a perfect dessert to have after a heavy meal. It’s very easy to make and it requires no special skills. Make sure that you chill the pie completely before slicing for clean slices." -Tara Omidvar

Easy Lemon Meringue Pie
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Ingredients

For the Lemon Filling

  • 4 large egg yolks

  • 1/3 cup plus 3 tablespoons cornstarch

  • 1 1/3 cups granulated sugar

  • 1/4 teaspoon fine salt

  • 1 1/2 cups cool water

  • 2 1/2 ounces (5 tablespoons) unsalted butter

  • 1 tablespoon finely grated lemon zest

  • 1/2 cup freshly squeezed lemon juice

  • 1 (9-inch) pre-baked pie shell

For the Meringue Topping

  • 4 large egg whites

  • 1 pinch cream of tartar

  • 8 tablespoons granulated sugar

Steps to Make It

Make the Lemon Filling

  1. Gather the ingredients.

    Lemon meringue pie ingredients

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  2. Whisk 4 large egg yolks in a medium-sized mixing bowl and set aside.

    Whisking egg yolks in bowl

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  3. Whisk together 1/3 cup plus 3 tablespoons cornstarch, 1 1/3 cups granulated sugar, and 1/4 teaspoon fine salt in a medium saucepan. Slowly whisk in 1 1/2 cups cool water to combine. Place over medium heat. Stir frequently and bring the mixture to a boil. Boil for 1 minute and remove from the heat.

    Whisking cornstarch mixture on stovetop

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  4. While whisking briskly, add 1/2 cup of the hot cornstarch mixture at a time to the egg yolks until you have added at least half of the cornstarch mixture.

    Adding cornstarch to custard

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  5. Pour the egg mixture into the saucepan with the remaining cornstarch mixture. Reduce the heat to low and cook, stirring constantly, for 1 more minute.

    Whisking custard on stovetop

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  6. Remove from the heat and gently stir in 2 1/2 ounces (5 tablespoons) unsalted butter, 1 tablespoon finely grated lemon zest, and 1/2 cup freshly squeezed lemon juice until well combined.

    Whisk in lemon juice and butter

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  7. Pour the mixture into the pre-baked pie shell. Set aside.

    Pouring custard into pie shell

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Make the Meringue Topping

  1. Whisk 4 large egg whites in the bowl of a stand mixer until soft peaks form. Then add 1 pinch cream of tartar and beat for a few more minutes, until larger peaks form.

    Whisk egg whites

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  2. Add the 8 tablespoons granulated sugar, 1 tablespoon at a time, and continue beating until stiff peaks form, ​approximately 1 to 2 minutes.

    Whipped egg whites in bowl

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Assemble and Bake the Pie

  1. Preheat the oven to 375 F.

  2. Spoon the meringue over the top of the filling while it is still hot. The meringue should completely cover the lemon mixture.

    Top pie with meringue

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  3. Bake for 10 to 12 minutes or until the meringue is golden.

    Oven-browned meringue-topped pie

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  4. Remove from the oven and cool on a wire rack. Once cooled, refrigerate for 1 hour. Slice and serve.

    Lemon meringue pie

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How to Store Lemon Meringue Pie

A lemon meringue pie will last in the refrigerator for up to three days. To store, place a few toothpicks in the top of the pie and drape plastic wrap over top. Do not freeze, as the pie will become soggy when thawed.

Nutrition Facts (per serving)
521 Calories
21g Fat
76g Carbs
8g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 521
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 45%
Cholesterol 135mg 45%
Sodium 317mg 14%
Total Carbohydrate 76g 28%
Dietary Fiber 2g 5%
Total Sugars 48g
Protein 8g
Vitamin C 3mg 16%
Calcium 33mg 3%
Iron 2mg 9%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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