Best Ever Lemon Meringue Pie Recipe
Prep time
Cook time
Total time
This made-from-scratch lemon meringue pie is amazing! Pure lemon flavor, so smooth and sweet, topped with fresh meringue, baked in a tender pie crust - this is out of this world!
Recipe type: Dessert,Cake,Pie
Cuisine: American
Serves: 12 servings
Pie Crust
  • ½ cup (1 stick) butter, cold
  • 1¼ cup flour
  • ¼ tsp salt
  • 2 tbsp cold water
Lemon Filling
  • ⅓ cup flour
  • ⅓ cup corn starch
  • ⅛ tsp salt
  • 1¼ cup sugar
  • 5 egg yolks, whisked with fork
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 2 cups water
  • 3 tbsp butter
Meringue topping
  • 5 egg whites
  • 1 cup sugar
  • ⅛ tsp salt
  • 1 tsp vanilla
Make the crust
  1. Preheat the oven to 400F. Spray the non-stick 10-inch pie pan with a non-stick cooking spray.
  2. Cut butter into pieces. Add butter, flour and salt to the food processor fitted with a steel blade. Process for 1 minute.
  3. Pour cold water into the food processor and process for 1 minute, or until the dough ball forms.
  4. Take the dough ball out of the food processor and flatten into a disk shape.
  5. Roll the dough on a slightly floured surface into a 12-inch circle.
  6. Put the dough on the bottom of the pie pan and press onto the sides so the pie crust lines the bottom and sides of the pan.
  7. Poke several holes in the bottom of the pie crust with a fork.
  8. Put the pie pan in the oven and bake for 15 minutes.
  9. Let the crust cool before adding the filling.
  10. Reduce the oven temperature to 325F for the next step.
Make the lemon filling
  1. Put flour, cornstarch, sugar, salt and water in a saucepan. Put on medium heat and stir constantly with a whisk or a fork until the mixture comes to low boil.
  2. Reduce heat to low. While whisking constantly, add the egg yolks to the saucepan.
  3. Cook, whisking constantly, for 2 minutes.
  4. Add the lemon juice, lemon zest and butter. Cook, whisking constantly, for 2 minutes.
  5. Pour the lemon filling into the pie shell. Let stand while making the meringue.
Make the meringue topping
  1. Put the egg whites, vanilla and salt in a large bowl. Mix with a mixer until the whites form soft peaks.
  2. Gradually add the sugar to the egg whites while mixing. Whip until the egg whites hold stiff peaks (about 10 minutes).
  3. Take a heaping tablespoon of meringue and put on top of the pie. Repeat until the top of the pie is covered with meringue. On the sides, let the meringue overlap the edge of the pan to prevent the meringue from shrinking.
  4. Put the pie in the oven and bake at 325F for 25 minutes.
  5. Let lemon meringue pie cool, then refrigerate for at least 2 hours before serving. Keep refrigerated.
Recipe by Melanie Cooks at