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5.0 from 9 votes

Lemon Meringue Pie

A classic for a reason, this Lemon Meringue Pie is the perfect combination of sweet and tart. A smooth lemon filling is topped with a marshmallow-like meringue in this pie that is the perfect ending for a holiday dinner.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 40 mins
Servings: 8 servings
Calories: 298 kcal
Course: Dessert
Cuisine: American

Ingredients

Filling
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups water
  • 1/4 cup fresh lemon juice
  • 3 egg yolks (the whites will be used for the meringue)
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon zest
  • 1 9-inch pie crust, cooked and cooled
Meringue
  • 3 egg whites
  • 6 tablespoons granulated sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF.
Filling
  1. In a saucepan, combine the sugar, the flour, the cornstarch and the salt. Whisk to combine. Stir in the water and the lemon juice. Cook over medium heat, whisking or stirring constantly, until the mixture is thickened. It should be thick enough to coat the back of a spoon.
  2. Place the egg yolks in a small bowl and beat slightly. While whisking, stir in a bit of the hot mixture, whisking constantly to prevent scrambling the eggs. Pour this egg mixture back into the saucepan and continue to cook, whisking constantly, for 1 minute.
  3. Remove the mixture from the heat and add in the butter and lemon zest. Stir to combine, then pour into the prepared pie crust.
Meringue
  1. To make the meringue, beat the egg whites in a large bowl until they are frothy. (This is definitely easiest done in a stand mixer or with a hand mixer.) Start adding in the 6 tablespoons of sugar, about 1 tablespoon at at time. Continue to mix until stiff, marshmallow-like peaks form.
  2. Carefully spread the meringue over the hot filling, making sure to go all the way to the edges of the pie to touch the crust.
Bake
  1. Bake in the preheated oven for about 5 minutes, or until the peaks are browned.
Refrigerate
  1. Let the pie cool at room temperature until completely cool. If not serving right away, refrigerate for 3-6 hours before serving.

Notes

  • For a more tart pie, cut the water to 1 1/2 cups and increase the lemon juice to 1/2 cup.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.

Nutrition Information

Serving 1slice Calories 298kcal (15%) Carbohydrates 52g (17%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Trans Fat 0g Cholesterol 78mg (26%) Sodium 232mg (10%) Fiber 0g (0%) Sugar 35g (70%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 298

% Daily Value*

Serving 1slice
Calories 298kcal 15%
Carbohydrates 52g 17%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Trans Fat 0g 0%
Cholesterol 78mg 26%
Sodium 232mg 10%
Fiber 0g 0%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.