Perfect Lemon Meringue Pie 

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For the Lemon Custard:

  • 1½ cups granulated sugar
  • 5 Tablespoons cornstarch
  • Pinch of salt
  • 4 egg yolks
  • 1¾ cups water
  • 1/2 cup fresh lemon juice
  • 3 Tablespoons unsalted butter
  • Zest of one lemon

For the Meringue:

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat your oven to 325 degrees F. Place the pre-baked pie crust in a 9-inch deep-dish pie pan on a rimmed baking sheet to catch any drips once filled.

For the Lemon Custard:

  1. In a medium sauce pot, whisk together the granulated sugar, cornstarch, and a pinch of salt until there are no clumps.
  2. Add the egg yolks, water, and fresh lemon juice. Whisk until everything is combined.
  3. Cook the mixture over medium heat, stirring constantly, until the mixture thickens and starts to boil. This should take about 10 minutes.
  4. Once it’s boiling, boil for an additional 1 minute while stirring constantly.
  5. Remove the mixture from the heat and stir in the unsalted butter and the zest of one lemon. Stir until everything is well combined.
  6. Pour the lemon custard into the prepared pie crust.

For the Meringue:

  1. In a very clean and dry bowl of a stand mixer, combine the egg whites and cream of tartar together on HIGH speed with the whisk attachment, just until they become foamy.
  2. Gradually add in the granulated sugar, about one Tablespoon at a time, and beat until the mixture forms stiff peaks. This should take about 2-4 minutes.
  3. Add the vanilla extract and beat well.
  4. Spread the meringue quickly over the lemon custard, sealing the custard under a layer of meringue.
  5. Place the pie into the oven and bake for 20-25 minutes. Be sure to watch closely to prevent the meringue from burning. It should be light golden brown and toasted.
  6. Cool the pie completely at room temperature, then refrigerate for at least 3-4 hours to set before serving.

Enjoy your Perfect Lemon Meringue Pie!

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