This Classic Lemon Meringue Pie combines a buttery crust, tangy lemon filling, and fluffy meringue topping. A bright, nostalgic dessert perfect for Easter or any spring celebration!
| Prep Time | 25 minutes | Cook Time | 30 minutes |
| Total Time | 55 minutes | Servings | 8 |
| Difficulty | Medium | Calories | 410 per slice |
Ingredients
- 1 pre-baked pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups water
- 4 egg yolks
- 1/3 cup lemon juice
- 2 tbsp butter
- 1 tbsp lemon zest
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar (for meringue)
Step-by-Step Instructions
Step 1: Make the Lemon Filling
In a saucepan, whisk sugar, cornstarch, and water. Cook until thickened, then slowly add beaten egg yolks and lemon juice. Stir until glossy and smooth. Add butter and zest.
Step 2: Prepare the Meringue
Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat to stiff peaks.
Step 3: Assemble and Bake
Pour filling into crust, spread meringue over top, sealing the edges. Bake at 350°F for 12–15 minutes until golden brown. Cool completely before slicing.
Recipe Notes
🍋 Fresh is best: Use freshly squeezed lemon juice and zest for the brightest flavor.
🍰 Storage: Store leftovers in the fridge, uncovered, to keep the meringue crisp.
🎯 Pro Tip: Spread meringue while filling is still hot—this prevents separation between the layers!
