This lemon meringue pie recipe is a classic dessert that combines tangy lemon filling with fluffy meringue topping. The perfect balance of sweet and tart flavors will have your taste buds dancing with joy. With a buttery crust and a luscious lemon curd filling topped with a billowy meringue, this pie is sure to be a hit at any gathering.

Preparation time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Serves: 8


  • 1 pre-baked pie crust
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  1. In a saucepan, combine sugar, cornstarch, flour, and salt. Gradually stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened.
  2. Remove from the heat. Stir a small amount of hot filling into the egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter, lemon juice, and zest. Pour into crust.
  3. For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  4. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Nutrition Information:

Calories: 280 || Fat: 10g || Carbohydrates: 45g || Protein: 4g || Fiber: 1g

What I Love About This Recipe?

  1. The contrast of the tangy lemon filling with the sweet meringue is absolutely delightful.
  2. The smooth and creamy texture of the lemon curd is truly irresistible.
  3. The light and airy meringue topping adds a beautiful touch to the pie.
  4. This recipe is easy to make but looks impressive, making it perfect for special occasions.
  5. The pie can be made ahead of time, allowing for easy entertaining without the stress.

What To Avoid While Making this Recipe?

  1. Avoid overcooking the lemon filling, as it can become too thick and sticky.
  2. Avoid getting any yolk in the egg whites when separating, as it will prevent the meringue from fluffing up properly.
  3. Avoid underbaking the meringue, as it won’t hold its shape if not cooked long enough.
  4. Avoid cutting the pie when it’s still warm, as it can cause the filling to ooze out and make a mess.
  5. Avoid skimping on the chilling time in the refrigerator, as it helps set the filling and meringue for the best texture.

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