Lemon Meringue Pie

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Classic Lemon Meringue Pie with a tangy lemon filling, flaky crust, and fluffy toasted meringue topping — a timeless dessert favorite.

Prep Time20

Cook Time35

Cooling Time1

Total Time1 55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 1262kcal

In a small saucepan, whisk together cornstarch and water. Cook over medium heat, stirring constantly until thickened. Remove from heat and set aside.
In a small bowl, stir together cream of tartar, vanilla, and sugar until well combined.
In a large bowl, beat the egg whites with electric mixers until small peaks form. About 4-5 minutes.
With the mixers running, add the sugar mixture, a spoonful at a time, until fully incorporated. Continue beating until soft peaks form. Add the thickened cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes. Set aside.
Preheat the oven to 350 degrees Fahrenheit.

In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Reduce heat to medium and stir in butter.
In a small bowl, beat the egg yolks with a fork. Add the egg yolks into the sugar mixture in the pot. Whisk together.
Bring to a gentle boil and continue to cook stirring constantly, until thick for about 2-3 minutes. Remove from heat.

Pour hot lemon filling into the pre-baked pie shell. Immediately add meringue on top, covering the whole pie surface. Use the back of your spoon to create decorative peaks in the meringue.
Put the pie in the preheated oven at 350 degrees Fahrenheit for 20-25 minutes or until the meringue is lightly browned.
Transfer to a wire rack and cool to room temperature, about 2 hours before serving.

Fridge: Cover leftovers well and store up to 3 days

Freezer: I do not recommend freezing lemon meringue pie as the consistency and texture will change when the pie freezes then thaws.