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Lemon Meringue Pie Recipe

This from scratch homemade lemon meringue pie recipe is much easier than you would think.

Lemon pie is so refreshing. It is light enough to be served after a heavier meal and not too sweet.

The filling is also referred to as lemon curd and looks beautiful in a straight sided crust garnished with fresh berries for a fresh lemon tart recipe.

Making your own lemon pie filling is a great idea. Things that are often packaged are so much healthier when we make them from scratch. You know exactly what is in it AND what is not – like fillers and preservatives.

Let’s start taking a bit more time and making things from scratch. That’s my commitment to myself. Homemade is SO much better tasting. And better for us.

This is definitely one of my favorite dessert recipes.

lemon meringue pie recipe

Lemon Meringue Pie Recipe

This from scratch homemade lemon meringue pie recipe is much easier than you would think. Lemon pie is so refreshing. It is light and not too sweet.

5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 Servings
Calories 250 kcal


  • 1 to 1 1/4 cups granulated sugar
  • 6 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 cups water
  • 4 egg yolks, beaten (save the egg whites for the meringue below)
  • 1 tablespoon lemon zest, grated
  • 1/2 cup lemon juice
  • 3 tablespoons butter
  • 1 single pie crust, pre-baked, frozen or home made


  • In a saucepan, stir together the sugar, cornstarch, salt and water. Cook on medium heat until the mixture comes to a boil and bubbles, stirring often. Cook for 3 more minutes, stirring continuously. Turn the heat off.
  • Whisk the yolks in a separate bowl. Whisk in 1/2 cup of the hot mixture bit by bit, then whisk the yolk mixture into the saucepan. Let the filling return to a gentle boil and cook for 3 more minutes, stirring continuously. Turn off the heat. Add the lemon zest, lemon juice and the butter. Stir until it is smooth and let cool slightly.
  • Pour the cooled lemon mixture into a baked pie or tart shell and chill until set.

For the Meringue:

  • Whip 2 egg whites and add sugar to taste part way through. Whites should be at room temperature to whip. Whip until firm peaks form when you pull out a spoon.
  • Spoon over lemon pie. Bake at 350 degrees until the top is browned. Watch carefully so it doesn't burn.


Calories: 250kcalCarbohydrates: 54gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 131mgSodium: 216mgPotassium: 48mgFiber: 1gSugar: 45gVitamin A: 187IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!

To Make a Lemon Tart

A straight sided tart shell looks beautiful for this. Decorate with fresh raspberries or thin slices of lemon.

You can also fill individual tart shells with this luscious lemon filling.

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Find out why the lemons in this lemon meringue pie recipe are so good for you.

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lemon meringue pie recipe

5 thoughts on “Lemon Meringue Pie Recipe”

  1. How long do you pre-cook the pie shell for? Sorry I feel dumb for asking, but not a great pie maker. LOL I am going to try this for Easter.

    Thank you

    • Very good question Barbara. (There are no bad ones). To bake the pie shell, put it in the pie pan, then poke the crust with a fork a little bit all around. That will help to prevent the crust from bubbling as it bakes. Most bakers will tell you to puta piece of parchment paper on to the crust and fill it with weights of some kind – dried beans or rice. That will prevent the crust from shrinking while it is baking, or from getting those bubbles. That is best if you have it. If you don’t have any of that the crust will be fine if you poke it well with a fork before baking.
      Pop the crust into an oven preheated to about 375ºF and bake for about 20 minutes. If you are using the parchment paper and weights, remove them at this point and bake for another 15 minutes or so until it is lightly golden brown in color. Do not bake it until the crust goes dark or it will be overbaked.
      I hope this helps. Good luck. Please come back and tell me how this worked out for you. Happy Easter,

  2. Here are some comments made on the older version of the site:

    How many whites?

    This recipe looks great, but I’m not sure how many egg whites to use. The ingredients include egg yolks, but I don’t see whites listed. Thanks!

    From Karen:
    You don’t use any egg whites in the filling. Use the whites for the meringue topping.


    Chill time
    by: Vanessa

    The recipe looks great but I am not sure how long to let the lemon set before adding the meringue, Is it a couple of hours or does it need to sit over night?
    Thanks for your Help!

    From Karen:
    Just wait an hour or so until it cools completely. There is no need to let it sit overnight.


    From Anonymous:
    Re: how many whites?

    It says how many whites to use in the “how to make meringue” part….it says to use half the whites (which means to use 2)


    Quick Tip

    When you leave the filling in the shell put saran wrap on top so water droplets don’t form. If they do form then the meringue won’t stay on.


    Head Chef @ 90 Waller St.

    Best home made lemon pie there is, but go a little lighter on the lemon juice to match the boxed one.


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