Lemon meringue pie

Lemon meringue pie features a flaky crust, tangy lemon filling, and a fluffy meringue topping. This step-by-step recipe is perfect for both seasoned bakers and beginners alike.

21 Jan 2026
Cook time 50 min
Prep time 90 min

Ingredients:

2 cups all-purpose white wheat flour
1 cup butter
5 eggs
2 tbsp lemon zest
2 cups sugar

Lemon meringue pie is a classic dessert that combines a buttery, flaky crust with a tangy lemon filling and a fluffy meringue topping. This guide provides you with a step-by-step approach to creating a delicious lemon meringue pie using simple ingredients you likely already have in your kitchen. Whether you're a seasoned baker or a beginner, this recipe will help you whip up a delightful treat that's perfect for any occasion.

Instructions:

1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour with the butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Transfer the mixture into a pie dish, pressing it firmly and evenly on the bottom and up the sides to form the crust.
- Bake the crust in the preheated oven for about 12-15 minutes, or until it is golden brown. Remove from oven and let it cool.

2. Make the Lemon Filling:
- Separate the egg whites from the yolks. Place the yolks into a medium saucepan and the whites in a mixing bowl for the meringue.
- To the egg yolks in the saucepan, add 1 cup of sugar (230g), lemon zest, and 1 cup of water. Whisk the mixture thoroughly until smooth.
- Place the saucepan over medium heat. Cook the mixture, whisking constantly, until it thickens and comes to a gentle boil. This should take around 7-8 minutes. Once thickened, remove it from the heat.
- Pour the lemon filling into the pre-baked pie crust and spread it evenly.

3. Prepare the Meringue:
- In the mixing bowl with the egg whites, add the remaining 1 cup of sugar (230g).
- Using an electric mixer, beat the egg whites and sugar on medium-high speed until stiff peaks form and the meringue is glossy and smooth.

4. Top the Pie with Meringue:
- Spoon the meringue over the lemon filling, spreading it to the edges to seal in the filling.
- Use the back of a spoon to create decorative peaks in the meringue.

5. Bake the Pie:
- Return the pie to the oven and bake for about 10-12 minutes, or until the meringue is lightly browned.
- Remove from the oven and allow the pie to cool completely at room temperature.

6. Serve:
- Once cooled, slice and serve your delicious Lemon Meringue Pie. Enjoy!

Now that you have all the steps, tips, and ingredients, you're ready to bake a scrumptious lemon meringue pie. With its perfect balance of tangy lemon and sweet meringue, this dessert is sure to impress your family and friends. Enjoy your homemade lemon meringue pie, and happy baking!

Lemon meringue pie FAQ:

What is the baking time for the lemon meringue pie?

The crust should be baked for about 12-15 minutes until golden brown. After adding the meringue, bake the pie for an additional 10-12 minutes until the meringue is lightly browned.

How do I know when the lemon filling is done cooking?

The lemon filling is ready when it thickens and reaches a gentle boil, which typically takes about 7-8 minutes of constant whisking over medium heat.

How should I store leftover lemon meringue pie?

Leftover lemon meringue pie should be covered with plastic wrap or stored in an airtight container in the refrigerator. It’s best consumed within 1-2 days for optimal texture.

Can I use a store-bought crust for this recipe?

Yes, you can use a store-bought pie crust if you prefer. Just pre-bake it according to the package directions before adding the lemon filling.

What can I use as a substitute for fresh lemon zest?

If you don't have fresh lemon zest, you can use bottled lemon juice in a pinch, although the flavor won't be as vibrant. For zest, consider using a lemon zest substitute like lemon extract in smaller amounts.

Cooking Tips:

- Use cold butter when mixing with the flour to ensure a flaky crust.

- Separate the egg yolks and whites carefully to make sure no yolk gets into the whites for a perfect meringue.

- Make sure to zest the lemons before juicing them to make the process easier.

- To prevent a soggy crust, allow the lemon filling to cool slightly before adding the meringue topping.

- Bake the pie until the meringue is golden brown to ensure it's perfectly set.

Nutrition Facts

4 Servings
Calories 1190kcal
Protein 16g
Carbohydrates 160g
Fiber 1.88g
Sugar 120g
Fat 55g

Lemon meringue pie