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+ servings
meringue pie slice on stack of white plates with fork beside on white napkin with lemon slices and meringue pie behind

Lemon Meringue Pie

Prep Time: 1 hour
Cook Time: 35 minutes
Author: Traci
Sweet, citrus-y, silky, and oh so delicious. There's no better summer/springtime treat than this Lemon Meringue Pie. Especially one that you never have to worry about weeping meringue! SO. GOOD.



  • 1 10-inch pie crust, fully baked
  • 6 large egg yolks
  • ½ cup cornstarch
  • 1 cup granulated sugar
  • 2 cups water
  • ½ cup fresh lemon juice, strained
  • 2 ½ Tablespoons salted butter, room temperature
  • 2 ¾ teaspoons lemon zest


  • 6 large egg whites
  • 2 cups granulated sugar
  • ½ cup water



  • Mix egg yolks and cornstarch together. Set aside.
  • In a medium saucepan, heat sugar, water, and lemon juice until hot but not boiling.
  • Pour a small amount of hot sugar mixture into egg yolk mixture.
  • Stir until combined completely.
  • Repeat until about half of sugar mixture is used.
  • Pour into remaining sugar mixture.
  • Mix well.
  • Heat, while stirring, over low to medium-low heat, until thickened, translucent, and holding its shape, about 10 minutes.
  • Remove from heat.
  • Strain through a mesh sieve.
  • Stir in butter and lemon zest.
  • Continue stirring until butter melts.
  • Pour into prepared pie shell.


  • In the bowl of a stand mixer, beat egg whites to stiff peaks.
  • In a small saucepan, heat and stir sugar and water until sugar melts.
  • Brush down sides with a pastry brush dipped in water.
  • Cook over medium heat to 246-250 degrees F.
  • With mixer running, stream sugar syrup into egg whites.
  • Continue beating until completely cooled, about 15-20 minutes.

Putting It Together

  • Spoon meringue onto cooled pie.
  • Spread to edges.
  • Swirl into desired pattern.
  • Use a kitchen torch to brown top.


  • You can use a homemade or store-bought crust for this recipe.
  • The corn starch and egg yolk mixture is VERY thick and can be hard to stir. We recommend using a rubber spatula and folding the two ingredients together until smooth and well combined.
  • Be sure to constantly stir the egg yolk and corn starch mixture when pouring in the hot lemon syrup.
  • When cooking the custard, it should take about 10-15 minutes to thicken.
  • Try to get the filling as level as you can when adding it to the crust.
  • Do not over cook the sugar syrup for the meringue! Anywhere between 246-250 is the perfect temperature.
  • Slowly stream the sugar syrup into the egg whites. You don't want to wind up with scrambled egg whites!
  • It's best to use a blow torch to toast the meringue.


Serving: 1slice | Calories: 410kcal | Carbohydrates: 84g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 84mg | Potassium: 74mg | Fiber: 1g | Sugar: 76g | Vitamin A: 294IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg