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A piece of lemon meringue pie on a plate.
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5 from 1 vote

Lemon Meringue Pie

This Lemon meringue pie is the best with a sweet and tart lemon custard filling topped with the best fluffy lightly browned meringue. 

Course: Dessert
Keyword: lemon meringue pie
Servings: 8
Calories: 205.98kcal


  • 1 8 inch baked pie crust (cooled)

For the Lemon Custard Filling:

  • 1 cup white sugar
  • 1 1/4 cup water
  • 1 TBS butter (chopped into quarters)
  • 1/4 cup cornstarch
  • 3 TBS cold water
  • 6 TBS lemon juice (fresh squeezed preferred)
  • 3 egg yolks
  • 2 TBS milk

For the Meringue:

  • 4 egg whites
  • 8 TBS white sugar
  • 1 tsp lemon juice


For the Pie CrustL

  • Prebake the pie crust in an 8inch pie pan according to box directions. (Or your own homemade crust)

For the Lemon Custard Filling:

  • In a small bowl add 3 egg yolks and 2 TBS milk, beat with a fork
  • In a bowl or large cup, whisk cornstarch with 3 TBS cold water until no clumps remain.
  • In a medium pot, add 1 cup sugar, 1 1/4 cup water, and butter. Cook over medium heat, stirring with a whisk constantly, until sugar is dissolved
  • Slowly pour cornstarch mixture (you may have to whisk the cornstarch again to liquefy) into pot, whisking constantly. Cook until clear and thickened (may take 4 to 8 minutes)
  • Slowly pour lemon juice into pot, whisk constantly and cook for 2 more minutes
  • Pour egg yolks and milk slowly into pot, whisking constantly. Bring to a boil and then remove from heat
  • Cool slightly then pour into cooled baked 8 inch pie crust, spread to fill pie crust.

For the Meringue:

  • Preheat oven to 350 degrees
  • Beat 3 egg whites until stiff, and holds a peak, but not till it's dry.
  • Add the 8 TBS of sugar, 1 TBS at a time. Make sure the sugar is fully dissolved.
  • Add 1 tsp of lemon juice and beat for another 15 to 30 seconds
  • Spread meringue over the top of the lemon custard, all the way to the crust, swirl a little to make peaks.
  • Bake at 350 degrees for 10 to 15 minutes, until peaks are browned slightly.
  • Remove from oven, and cool completely before serving.


**This pie is best made in a 8inch pie crust, not a deep dish or 9inch pie crust. If you are making the pie in a bigger pie pan I recommend doubling the custard filling recipe if you want the filling thicker. 


Calories: 205.98kcal | Carbohydrates: 42.06g | Protein: 2.9g | Fat: 3.42g | Saturated Fat: 1.63g | Cholesterol: 77.38mg | Sodium: 45.56mg | Potassium: 48.34mg | Fiber: 0.07g | Sugar: 37.56g | Vitamin A: 141.07IU | Vitamin C: 4.6mg | Calcium: 12.95mg | Iron: 0.18mg