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sliced lemon meringue pie

Lemon Meringue Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Rest: 5 hours
Total Time: 6 hours 20 minutes
Servings: 8 people
Calories: 350kcal
Lemon Meringue Pie is such a beautiful, classic, flavorful dessert. It's perfect for holidays, but this delicious pie will be welcome anytime!
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Equipment

  • Kitchen Scale (optional)
  • Pie Pan
  • Pie Weights (optional)
  • Hand Mixer

Ingredients

For the Lemon Filling

  • cup cornstarch 40 grams
  • cups water 511 grams
  • ½ cup granulated sugar 100 grams
  • 2 lemons juiced and zested (about ¾ cup juice and 2 tablespoons zest)
  • 4 large egg yolks 56 grams (reserve whites for the meringue below)
  • cup unsalted butter 75 grams (⅔ stick)

For the Meringue

  • 4 large egg whites 140 grams
  • 1 teaspoon fresh lemon juice 5 grams
  • ¾ cup granulated sugar 150 grams
  • teaspoon kosher salt

Instructions

To Blind Bake the Crust

  • Preheat oven to 425°F
  • Add your chilled pie crust into your pan and create the desired design. You might need to chill it again if it gets too soft
    1 9-inch refrigerated pie crust
  • Add parchment paper onto the dough and either use baking beans or dried beans/rice to weigh down the dough (note 1)
  • Partially bake for 12-15 minutes, or until the crust is getting golden brown
  • Take out of the oven and carefully remove the parchment paper with the weights out of the pan (note 2)
  • Reduce heat to 350°F

To Make the Lemon Filling

  • Add the first 4 ingredients into a small pot and bring to a boil while continuously stirring.
    ⅓ cup cornstarch, 2¼ cups water, ½ cup granulated sugar, 2 lemons
  • Cook for 2-3 minutes until it's thick and bubbly.
  • Take off the heat.
  • Briefly whisk the eggs with a fork and mix in a splash of the lemon mixture to temper the eggs.
    4 large egg yolks
  • Repeat two more times and then add the egg mixture to the remaining lemon mixture.
  • Stir in the butter and set aside with a lid to keep it hot.
    ⅓ cup unsalted butter

To Make the Meringue

  • In a clean bowl, mix the egg whites with the lemon juice and beat on high speed with a hand mixer until it starts to look like foam (note 3).
    4 large egg whites, 1 teaspoon fresh lemon juice
  • Slowly pour in the sugar while beating and keep on beating for about 2-3 minutes until the sugar is dissolved and the cream looks glossy and forms stiff peaks. Add the salt and beat until just combined.
    ¾ cup granulated sugar, ⅛ teaspoon kosher salt

Assembly

  • Spread the hot lemon filling evenly on your crust (note 4).
  • Immediately spread the meringue carefully over the the filling and seal with the edges of the crust to prevent shrinking
  • Bake for 15-20 minutes or until the meringue is golden brown.
  • Let cool down at room temperature and chill uncovered into the fridge for at least 4 hours until serving.

Video

Notes

  • Note 1: Crumbling the parchment paper before makes it easier to place into the pan. This will prevent the dough from rising and losing its form. You can also prick the bottom and the sides with a fork to prevent puffing.
  • Note 2: Don't worry if a bit of the dough sticks to the parchment paper.
  • Note 3: it's very important that the bowl and the whisk attachments are clean and fat free. The egg whites won't rise otherwise.
  • Note 4: working with hot lemon filling will help to bring together the layers and cook the meringue from the bottom.
  • After making the lemon filling, set it aside with a lid to keep it hot. It needs to be warm when assembling the pie.
  • Blind baking the pie crust means you'll partially bake it before adding in the filling.
  • Let the lemon meringue pie cool to room temperature before putting it in the fridge to set.
Storage: Store lemon meringue pie loosely covered in the refrigerator for up to 3 days or in the freezer (without the meringue topping) for up to 3 months).

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 158mg | Potassium: 96mg | Fiber: 1g | Sugar: 32g | Vitamin A: 372IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 1mg