Homemade Lemon Meringue Pie

Here’s a classic Homemade Lemon Meringue Pie recipe—made from scratch with a flaky crust, tangy lemon filling, and fluffy toasted meringue.

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🍋 Homemade Lemon Meringue Pie

🕒 Prep Time: 30 min

🕒 Cook Time: 20 min
🕒 Chill Time: 4 hours
🍽️ Servings: 8

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✨ Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 1/2 cup (1 stick) cold unsalted butter, cubed

• 3–4 tbsp ice water

(or use a pre-made 9″ pie crust, blind-baked)

For the Lemon Filling:

• 1 1/4 cups granulated sugar

• 1/2 cup cornstarch

• 1/4 tsp salt

• 1 1/2 cups water

• 4 large egg yolks (save whites for meringue)

• 1 tbsp lemon zest (from 1-2 lemons)

• 1/2 cup fresh lemon juice (about 2-3 lemons)

• 2 tbsp unsalted butter

For the Meringue:

• 4 large egg whites (room temp)

• 1/2 tsp cream of tartar

• 1/2 cup granulated sugar

• 1/2 tsp vanilla extract (optional)

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🥧 Instructions

1. Prepare the Crust

1. In a bowl, mix flour and salt.

2. Cut in cold butter until mixture resembles coarse crumbs.

3. Add ice water one tablespoon at a time until dough just comes together.

4. Flatten into a disk, wrap in plastic, chill 30 mins.

5. Roll out and fit into a 9″ pie dish. Trim and crimp edges.

6. Line with parchment, fill with pie weights or beans.

7. Bake at 400°F (200°C) for 15 min, remove weights, bake 10 more until golden. Cool.

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2. Make the Lemon Filling

1. In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in water.

2. Cook over medium heat, stirring constantly, until thick and bubbling.

3. In a small bowl, whisk egg yolks. Slowly add 1/2 cup of the hot mixture to yolks (to temper).

4. Return yolk mixture to saucepan. Cook 2 more mins, stirring.

5. Remove from heat. Stir in lemon juice, zest, and butter until smooth.

6. Pour into cooled crust.

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3. Make the Meringue

1. Beat egg whites and cream of tartar on medium speed until soft peaks form.

2. Gradually add sugar, 1 tbsp at a time. Beat on high until stiff, glossy peaks form.

3. Add vanilla if using.

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4. Assemble and Bake

1. Spoon meringue over hot lemon filling, spreading to the edges to seal.

2. Use the back of a spoon to create peaks.

3. Bake at 350°F (175°C) for 15–18 minutes until golden.

4. Cool completely, then refrigerate at least 4 hours before slicing.

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✅ Tips

• Seal the meringue to the crust edge to prevent shrinking.

• Use fresh lemons for the best flavor.

• Don’t slice until completely cooled or the filling may ooze.