Go Back
+ servings
Fool-Proof Lemon Meringue Pie

Fool-Proof Lemon Meringue Pie

An easy, basic recipe for tart lemon meringue pie
Course Dessert
Cuisine American
Keyword Lemon Meringue Pie
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Anna
Cost 5



  • 1 1/4 cups granulated sugar (250 grams)
  • 6 tablespoons cornstarch (60 grams)
  • 1/8 teaspoon salt
  • ½ cup cold water
  • 1 tablespoon grated lemon zest
  • 1/2 cup lemon juice
  • 4 large egg yolks
  • 1 tablespoon butter room temperature (14 grams)
  • 1 1/2 cups boiling water
  • Baked 9-inch pie crust


  • 4 large egg whites room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar mixed with 2 teaspoons of cornstarch


  • Assemble all the ingredients – especially meringue ingredients. By this I mean have the egg whites in the mixing bowl and the cream of tartar, sugar and cornstarch measured.
  • In a 2- to 3-quart sauce pan that is not yet set over heat, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon zest, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water.
  • Set pan over medium or medium high heat and stir with a flexible heat-proof spatula scraper or wooden spoon until mixture boils, about 5-7 minutes. Reduce heat to medium and stir filling 1 minute more. Pour filling into pie crust and quickly make meringue.
  • In bowl of a stand mixer using whisk attachment, beat egg whites and cream of tartar until very foamy. Continue to beat at high speed and gradually add the sugar and cornstarch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks. Spoon meringue onto hot pie filling. With a spatula, swirl meringue to cover filling completely, touching the rim of the pie shell.
  • Bake in a 325 degree oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours. Serve immediately or store in a cake cover in refrigerator.