Description

This guide provides a step-by-step recipe for baking a beautiful homemade Lemon Meringue Pie From Scratch, featuring a flaky crust, tangy lemon filling, and a towering, golden meringue. It’s a family-friendly classic perfect for creating lasting memories.

Ingredients

Scale

1.25 cups all-purpose flour
0.5 teaspoon salt
0.5 cup unsalted butter, very cold and cubed
0.25 cup ice water
1.5 cups granulated sugar
0.25 cup cornstarch
0.5 cup fresh lemon juice (from 3–4 Eureka lemons)
2 tablespoons lemon zest (from 2 lemons)
0.75 cup water
4 large egg yolks
2 tablespoons unsalted butter, cold and cubed
4 large egg whites (leftover from filling)
0.25 teaspoon cream of tartar
0.5 cup granulated sugar

Instructions

Prepare Pie Crust: In a large bowl, whisk flour and salt. Cut in the cold butter until coarse crumbs form, then gradually add ice water, mixing until just combined. Form into a disk, wrap, and chill for 30 minutes. Roll out the dough and fit it into a 9-inch pie plate. Trim edges, crimp, and prick the bottom with a fork. Blind bake for 15-20 minutes at 375F (190C) until light golden and dry, ensuring a crispy base.
Make Lemon Filling: In a medium saucepan, whisk 1.5 cups sugar and cornstarch. Stir in lemon juice, zest, and 0.75 cup water. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 5-7 minutes. In a separate bowl, whisk egg yolks. Slowly drizzle about 0.5 cup of the hot lemon mixture into the yolks, whisking continuously to temper them. Pour the tempered yolks back into the saucepan with the remaining lemon mixture. Cook for another 1-2 minutes, stirring, until visibly thicker and glossy. Remove from heat, stir in 2 tablespoons cold butter until melted and smooth. Pour immediately into the blind-baked pie crust.
Whip Meringue: In a very clean, grease-free bowl, beat the 4 egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form, about 2-3 minutes. Gradually add 0.5 cup sugar, one tablespoon at a time, increasing speed to high. Continue beating for 5-7 minutes until the meringue is stiff, glossy, and holds firm peaks.
Assemble And Bake: Carefully spoon or pipe the meringue over the hot lemon filling, spreading it all the way to the edges of the crust to seal it and prevent shrinking. Create decorative swirls or peaks. Bake at 350F (175C) for 15-20 minutes, or until the meringue peaks are beautifully golden brown. Let cool completely on a wire rack for at least 3-4 hours before slicing.

Notes

For faster prep, use a store-bought pie crust. A microplane zester makes zesting lemons quick. For a silkier filling, push it through a fine-mesh sieve. Enhance crust flavor with extra salt or add 0.25 teaspoon vanilla extract to the meringue for warmth.

Prep Time: 70 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 calories
Sugar: 45 g
Sodium: 250 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 100 mg

Keywords: lemon meringue pie, homemade dessert, classic pie, baking, family-friendly, tangy, sweet, meringue, lemon zest, scratch pie