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A homemade slice of lemon meringue pie with golden toasted meringue, bright yellow lemon curd, and flaky crust, served on a white plate with a mint garnish and fresh lemons in the background.

lemon Meringue Pie

This professional-grade Lemon Meringue Pie has been perfected over decades through restaurant experience, teaching pastry techniques, and family traditions. With silky lemon curd and a towering, stable meringue.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best lemon meringue pie recipe, Hairy Bikers lemon meringue pie, Healthy lemon meringue pie, lemon Meringue Pie, Lemon meringue pie near me, Lemon meringue pie recipes, Mary Berry lemon meringue pie, Southern lemon meringue pie
Prep Time: 45 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 8 slices
Calories: 310kcal
Cost: $9

Equipment

  • Stand mixer (With whisk attachment)
  • Saucepan (Heavy-bottomed)
  • Digital thermometer (Optional, for precise meringue temp)
  • Fine-mesh strainer (For silky custard)
  • Pie pan (9-inch)
  • Offset spatula (For smoothing meringue)

Ingredients

  • 1 Pre-baked pie crust - Blind-baked until golden
  • 1 ¼ cups Granulated sugar - Divided
  • ¼ cup Cornstarch
  • ¼ teaspoon Salt - Fine
  • 1 ½ cups Water - Cold
  • ½ cup Lemon juice - Freshly squeezed
  • 1 tablespoon Lemon zest - Fresh
  • 4 Egg yolks - Room temperature
  • 2 tablespoon Unsalted butter - Cut into small pieces
  • 4 Egg whites - Room temperature
  • ¼ teaspoon Cream of tartar - For meringue stabilization
  • 1 teaspoon Cornstarch - Optional – grandma’s meringue trick
  • ½ teaspoon Vanilla extract - Split between filling and meringue

Instructions

  • Whisk egg yolks with sugar, heat lemon mixture, temper yolks, strain filling.
    Whisking lemon pie filling in a glass bowl with a wooden-handled whisk on a light countertop.
  • Preheat oven to 350°F (175°C).
  • Pour filling into crust, cover, and let cool to coffee-warm temperature.
    A homemade lemon pie in a crimped crust filled with glossy yellow custard, set in a foil pie pan on a marble surface.
  • Beat egg whites, add sugar gradually, fold in cornstarch and vanilla.
    Whipped meringue with stiff glossy peaks in a glass bowl on a marble counter, attached to a stand mixer whisk.
  • Spread meringue on filling, seal edges, and create decorative peaks.
    Homemade lemon meringue pie with golden toasted peaks, cooling on a wire rack over marble.
  • Bake pie until meringue is golden; cool and refrigerate before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 160g | Calories: 310kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 150mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 34g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg