Lemon Meringue Pie - Bright, Creamy, and Classic

Bright and classic lemon meringue pie with a buttery crust, silky lemon curd, and fluffy golden meringue topping. A timeless dessert for gatherings or family baking days.

Prep time

30 minutes

Cook time

10 minutes

Total time

40 minutes

Yield

1 pie (9-inch)

Ingredients

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

¼ teaspoon salt

1½ cups water

2 medium lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9-inch) prepared pie crust, baked

4 egg whites

½ cup white sugar

Instructions

1. Step 1: Preheat oven to 325°F (165°C).
2. Step 2: Whisk sugar, flour, cornstarch, and salt in saucepan. Add water, lemon juice, and zest. Cook until boiling.
3. Step 3: Stir in butter, then temper yolks with some hot mixture. Whisk back into saucepan until thick.
4. Step 4: Pour filling into baked crust.
5. Step 5: Beat egg whites until foamy, add sugar gradually, whip to stiff peaks.
6. Step 6: Spread meringue over hot filling, sealing edges.
7. Step 7: Bake 20–25 minutes until golden.
8. Step 8: Cool at room temperature, then refrigerate before slicing.

Notes

Best enjoyed within 2 days.

Store loosely covered in the fridge.

Avoid freezing, as meringue doesn’t thaw well.