simple lemon meringue pie recipe

Written BySheba G Updated On
simple lemon meringue pie recipe
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The Best simple lemon meringue pie recipe

I have been making this simple lemon meringue pie for years, and it is always a hit with my family. The bright, tangy lemon filling paired with the fluffy, sweet meringue is just perfect. My kids love helping me whip up the meringue, and it is a dessert that feels special enough for a holiday but easy enough for a weeknight treat. Plus, using fresh lemons gives you a good dose of vitamin C, so you can feel a little less guilty about having a second slice.

Simple Lemon Meringue Pie

Simple Lemon Meringue Pie

4.7 from 1415 votes

A classic lemon meringue pie with a buttery crust, a smooth and tangy lemon filling, and a light, fluffy meringue topping. This recipe is straightforward and uses simple ingredients for a perfect dessert.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Lemon Filling

1 cup white sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice
2 tablespoons lemon zest
4 large egg yolks, beaten
2 tablespoons unsalted butter

For the Meringue

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup white sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Make the crust: In a medium bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Place dough in dish, trim and crimp edges. Prick the bottom with a fork. Bake for 15-18 minutes until lightly golden. Let cool.
3Make the filling: In a saucepan, whisk together sugar, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute.
4Remove from heat. Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks, then pour the egg mixture back into the saucepan. Return to heat and cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter until melted. Pour filling into the baked crust.
5Make the meringue: In a clean bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla extract.
6Spread meringue over the hot filling, sealing the edges to the crust. Use a spoon to create peaks. Bake at 350°F (175°C) for 10-12 minutes, until meringue is golden brown. Cool completely before slicing.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Saucepan
Electric mixer
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 130mg🧂Sodium: 220mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 5g

📝Notes

For best results, make sure your bowl and beaters are completely clean and free of any grease when making the meringue. This helps the egg whites whip up properly.

Watch Video Of How Simple Lemon Meringue Pie Works

This simple lemon meringue pie is always a good idea for any occasion. It works perfectly for family gatherings, potlucks, or just a weekend dessert. I hope you and your family enjoy it as much as mine does.

❓ Frequently Asked Questions About Lemon Meringue Pie

1. Why did my meringue weep or have beads of liquid on top?

This can happen if the meringue is not cooked enough or if the filling is too hot when you spread the meringue. Make sure to spread the meringue over the hot filling and bake it until the peaks are golden brown. Also, avoid overbeating the egg whites, as this can cause weeping.

2. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for the brightest flavor. Bottled lemon juice can have a metallic taste and may not give you the same tangy result. For this simple lemon meringue pie, I really recommend using fresh lemons.

3. How do I store leftover lemon meringue pie?

Store the pie in the refrigerator, uncovered for the first day to keep the meringue from getting soggy. After that, cover it loosely with plastic wrap or foil. It is best eaten within 2 days.

4. My lemon filling turned out lumpy. What went wrong?

Lumps usually happen if the cornstarch is not fully dissolved before cooking or if you do not stir constantly. Make sure to whisk the sugar and cornstarch together well before adding the liquid, and keep stirring the entire time it is on the heat.

5. Can I make this pie ahead of time?

You can make the crust and the filling a day ahead. Assemble and bake the meringue on the day you plan to serve it. The meringue is best when it is freshly baked and served within a few hours.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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