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Homemade Lemon Meringue Pie

A delightful and zesty dessert that brings together the perfect balance of sweet and tart flavors, featuring a creamy lemon filling topped with a light and airy meringue.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 piece refrigerated pie crust A convenient option that provides a buttery, flaky base.
For the filling
  • 3 large egg yolks (reserve whites for meringue) To create a rich and velvety filling.
  • 1.25 cups granulated sugar Adds sweetness to balance the tartness of the lemon.
  • 1/3 cup cornstarch Thickens the filling.
  • 1 tablespoon cornstarch Adds to the thickness of the filling.
  • 1.5 cups water Essential for dissolving the cornstarch.
  • 0.5 cups fresh lemon juice (from about 2 large lemons) Provides refreshing citrus flavor.
  • 3 tablespoons unsalted butter Adds richness to the filling.
  • 1 tablespoon grated lemon zest Enhances the lemon flavor.
  • 1/4 teaspoon kosher salt Balances the sweetness of the pie.
For the meringue
  • 3 large egg whites (at room temperature) Will form the fluffy meringue.
  • 1/4 teaspoon cream of tartar Helps stabilize the egg whites.
  • 6 tablespoons granulated sugar Sweetens the meringue.
  • 1/2 teaspoon vanilla extract Adds warmth and depth.
  • 1/2 teaspoon ground cardamom (optional) A unique touch that complements the lemon.

Method
 

Preparation
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Press the refrigerated pie crust into a standard depth 9-inch pie plate and crimp the edge.
  3. Dock the crust by pricking holes across the bottom with a fork.
  4. Place parchment paper over the crust and fill with pie weights or dry beans, then bake for 12 minutes.
  5. Remove the parchment and weights, and bake for another 5 to 8 minutes until golden brown. Cool completely.
Cooking the Filling
  1. In a medium bowl, beat the egg yolks until smooth.
  2. Whisk together the sugar and cornstarch in a saucepan, then gradually whisk in the water. Heat over medium heat, whisking until it boils.
  3. Cook for 1 minute until very thick, whisking continuously.
  4. Whisk half of the hot mixture into the egg yolks, then return to the saucepan. Heat to a boil over medium heat, whisking for 2 minutes before removing from heat.
  5. Stir in lemon juice, butter, lemon zest, and salt. Pour into the prepared pie crust.
Making the Meringue
  1. In an electric mixer, beat egg whites and cream of tartar on high until foamy.
  2. Gradually add sugar until incorporated, then beat until stiff and glossy.
  3. Mix in vanilla and cardamom if using.
Assembly
  1. Spread meringue over the lemon filling, ensuring it touches the crust to prevent shrinking.
  2. Use a kitchen torch to toast the meringue lightly or broil briefly under close supervision.
Serving
  1. Enjoy your pie the same day for best texture, refrigerate leftovers.

Notes

Ensure egg whites are at room temperature for maximum volume. Use fresh lemon juice and zest for the best flavor. For more stability, consider adding a tablespoon of cornstarch to egg whites.