Slice of lemon cheesecake topped with whipped cream, mint leaves, and a lemon slice on a black plate

Lemon Meringue Pie

by

Tangy, fluffy & perfectly classic

This Lemon Meringue Pie is the perfect balance of sweet and tart a golden, buttery crust filled with silky lemon curd and topped with a cloud of toasted meringue. ☀️✨ Each bite delivers that irresistible mix of tangy citrus and melt-in-your-mouth fluffiness. Whether it’s for Easter brunch, Mother’s Day, or a cozy weekend bake, this pie is a timeless favorite that feels like sunshine on a plate. From Emma’s Cake Studio, here’s your foolproof guide to creating a bakery-worthy lemon meringue pie light, luscious, and truly unforgettable.

Time Breakdown

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 45 minutes
  • Servings: 8 slices

Ingredients List

For the Pie Crust

  • 1 (9-inch) pre-baked pie crust (homemade or store-bought)

For the Lemon Filling

  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 1 cup water
  • 4 large egg yolks (reserve whites for meringue)
  • 2 tablespoons butter
  • ½ cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • Pinch of salt

For the Meringue

  • 4 large egg whites (room temperature)
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Saucepan
  • Whisk
  • Mixing bowls (large & medium)
  • Hand or stand mixer
  • Measuring cups & spoons
  • Microplane (for zesting)
  • Rubber spatula
  • 9-inch pie dish

Step-by-Step Beginner-Friendly Instructions

  1. Preheat & prep: Pre-bake your pie crust according to package or recipe instructions. Let it cool completely before filling. 🥧
  2. Make lemon filling: In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in water until smooth. Cook over medium heat, whisking constantly, until thickened (about 5–6 minutes).
  3. Temper the eggs: In a small bowl, whisk egg yolks. Gradually add a few spoonfuls of the hot mixture to the yolks while whisking, then pour the yolk mixture back into the saucepan.
  4. Add lemon & butter: Cook for another 2 minutes, then remove from heat. Stir in lemon juice, zest, and butter until smooth. Pour the filling into the cooled crust. 🍋
  5. Make the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, until glossy stiff peaks form. Beat in vanilla. ☁️
  6. Assemble: Spread meringue over hot lemon filling, sealing edges to the crust to prevent shrinking.
  7. Bake: Bake at 350°F (175°C) for 12–15 minutes, or until the meringue is golden brown.
  8. Cool & serve: Let cool for at least 2 hours before slicing. Serve chilled or at room temperature for the perfect texture. 💛

Pro Tips

  • Seal the edges: Press meringue firmly against the crust to prevent weeping.
  • Smooth meringue: Use the back of a spoon to create swoops and peaks for that picture-perfect look.
  • No runny filling: Always pour hot filling under the meringue this helps cook the bottom of the meringue and prevents separation.
  • Storage: Best enjoyed the same day, but can be refrigerated for up to 2 days.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 slice3304g47g14g1g37g