Lemon Meringue Pie Recipe

Name: Lemon Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups (350 ml) sugar; 1/3 cup (80 ml) flour; 4-1/2 tbsp (70 ml) cornstarch; 1/3 tsp (2 ml) salt; 3 cups (700 ml) water; 4 egg yolks (beaten, save whites for meringue); 1-1/2 tbsp (20 ml) butter; 1 tsp (5 ml) grated lemon peel; 2/3 cup (150 ml) lemon juice; lemon peel slivers, optional; 1/3 cup (80 ml) flour; 1/2 tsp (2 ml) salt; 1/2 cup (125 ml) shortening; 3 tbsp (45 ml) water; 4 egg whites (room temperature is best); 8 tbsp (125 ml) sugar; 1/8 tsp (1 ml) cream of tartar

Servings: persons

1-1/2 cups (350 ml) sugar
1/3 cup (80 ml) flour
4-1/2 tbsp (70 ml) cornstarch
1/3 tsp (2 ml) salt
3 cups (700 ml) water
4 egg yolks (beaten, save whites for meringue)
1-1/2 tbsp (20 ml) butter
1 tsp (5 ml) grated lemon peel
2/3 cup (150 ml) lemon juice
lemon peel slivers, optional
1/3 cup (80 ml) flour
1/2 tsp (2 ml) salt
1/2 cup (125 ml) shortening
3 tbsp (45 ml) water
4 egg whites (room temperature is best)
8 tbsp (125 ml) sugar
1/8 tsp (1 ml) cream of tartar

1
Bake and cool pie crust pastry (Recipe at bottom)
2
In saucepan, combine 1 cup (225 ml) sugar, flour, cornstarch & salt.
3
Stir in water, cook and stir until thick and clear.
4
Add small amount of hot mixture to yolks and stir to mix.
5
Add yolk mixture (now a little hot) to rest of hot mixture.
6
Mix well.
7
Cook on medium 1 minute.
8
Add juice, butter, and peel.
9
Cook 1 minute and pour into pie shell.
10
Cool.
11
Cover with meringue (completely sealing at edges of pie crust) and bake at 400 degrees (200 C.) until meringue barely browns.
12
Garnish with lemon peel slivers, if desired.
13
Mix 1/3 cup (80 ml) flour, 1/2 tsp (2 ml) salt 1/2 cup (125 ml) shortening and 3 tbsp (45 ml) water.
14
Blend well with pastry cutter or fork.
15
Roll dough out on floured surface.
16
When big enough to fill pie plate, carefully transfer over to pie plate.
17
Use fork to poke holes all over bottom of pie pan to avoid bubbling.
18
Flute edges of pie pastry before baking.
19
Bake 450 for 10 minutes.
20
Cool.
21
Beat 4 egg whites (room temperature is best) for several minutes.
22
Then, slowly add 8 tbsp (125 ml) of sugar bit by bit while eggs beat.
23
Add tiny bit (1/8 tsp) cream of tartar as well, while eggs beat.
24
When meringue has stiff peaks (stand tall but won't fall), it's done.

1144

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/2 cups (350 ml) sugar, 1/3 cup (80 ml) flour, 4-1/2 tbsp (70 ml) cornstarch, 1/3 tsp (2 ml) salt, and more.

Yes, Lemon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Meringue Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions