Easy Lemon Meringue Pie
Easy homemade lemon meringue pie recipe with simple ingredients and step-by-step instructions. Perfect dessert with bright citrus flavor.
Ingredients
- 1 store-bought 9-inch pie crust
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1.5 cups cold water
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar for meringue
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F and bake the pie crust for 10 minutes until it's set but not browned, then remove and set aside.
- 2
Combine 1 cup sugar, cornstarch, and salt in a medium saucepan and whisk together until no lumps remain.
- 3
Pour 1.5 cups cold water into the sugar mixture and whisk vigorously over medium heat, stirring constantly for about 2 minutes until the mixture thickens and becomes translucent.
- 4
Remove the pan from heat and let cool for 2 minutes, then whisk in the egg yolks one at a time until fully incorporated and smooth.
- 5
Stir in the butter, fresh lemon juice, and lemon zest until the filling is glossy and well combined, about 1 minute of stirring.
- 6
Pour the lemon filling into the pre-baked pie crust and spread it evenly, then place in the oven for 8 minutes until it's just set but still slightly jiggly in the center.
- 7
While the pie cools slightly, prepare the meringue by beating egg whites and cream of tartar together on high speed for about 1 minute until foamy.
- 8
Gradually add 6 tablespoons sugar to the egg whites while beating continuously for another 3-4 minutes until stiff, glossy peaks form.
- 9
Fold in the vanilla extract gently with a spatula, using just 2-3 folds to combine without deflating the meringue.
- 10
Spread the meringue over the warm filling in an even layer, making sure it touches the crust edges all around to prevent shrinking.
- 11
Use the back of a spoon or spatula to create decorative peaks and valleys across the meringue surface.
- 12
Bake at 350°F for 12-15 minutes until the meringue peaks turn light golden brown and the filling bubbles slightly at the edges.
- 13
Remove from the oven and allow the pie to cool completely at room temperature for 1 hour before refrigerating.
- 14
Chill in the refrigerator for at least 3 hours or overnight before slicing and serving with fresh whipped cream if desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 1 cup granulated sugar in filling | 3/4 cup granulated sugar + 2 tablespoons honey | Honey adds natural sweetness with a lower glycemic impact than refined sugar alone |
| Store-bought pie crust | Graham cracker crust (1.5 cups crushed graham crackers mixed with 5 tablespoons melted butter and 2 tablespoons honey) | Whole grain option provides fiber and more nutrient density than refined flour crust |
| 3 tablespoons unsalted butter | 2 tablespoons unsalted butter + 1 tablespoon coconut oil | Reduces saturated fat while adding beneficial medium-chain triglycerides |
| 6 tablespoons granulated sugar in meringue | 4 tablespoons granulated sugar + 2 tablespoons monk fruit sweetener | Reduces refined sugar content without affecting meringue stability or browning |
| 1.5 cups cold water | 1.25 cups cold water + 1/4 cup fresh lemon juice | Increases lemon flavor naturally while reducing overall liquid slightly for thicker filling |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 258 |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 88mg |
| Sodium | 195mg |
| Carbohydrates | 44g |
| Fiber | 1g |
| Sugar | 32g |
| Protein | 3g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
