This classic lemon meringue pie recipe yields a perfectly set filling and billowy meringue that won’t weep–every single time! It’s made 100% from scratch with just 10 ingredients.
Course: Dessert, pie | Cuisine: American | Prep Time: 45 minutes | Cook Time: 35 minutes | Chilling Time: 4 hours | Total Time: 5 hours 20 minutes | Servings: 8 servings | Calories: 374 kcal | Author: Sam Merritt
Ingredients
Pie Crust
- ▢ 1 pie dough click the link to use my recommended homemade recipe
- ▢ 1 egg for egg wash
- ▢ 1 teaspoon water for egg wash
Lemon Filling
- ▢ 1 cup (200 g) granulated sugar
- ▢ ⅓ cup cornstarch
- ▢ ½ teaspoon salt
- ▢ ½ cup fresh squeezed lemon juice
- ▢ 5 egg yolks save the whites for the meringue!
- ▢ 1 Tablespoon lemon zest
- ▢ 1 ¼ cup water
- ▢ 3 Tablespoons salted butter
Meringue
- ▢ ⅔ cup (113 g) granulated sugar
- ▢ ¾ teaspoon cream of tartar
- ▢ ⅛ teaspoon salt
- ▢ 5 large egg whites
- ▢ ½ teaspoon vanilla extract
Recommended Equipment
- ▢ 9” pie plate
- ▢ Pie weights (recommended, may substitute dry beans)
- ▢ Saucepan non-reactive material such as stainless steel or enameled
- ▢ Mixing bowls
- ▢ Instant read thermometer
- ▢ Fine Mesh Strainer
- ▢ Stand mixer or electric mixer
