Lemon Meringue Pie

Lemon meringue pie has a filling that is a little less tart and concentrated than lemon curd, and it is topped with meringue that is lightly toasted.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 8


  • 1 blind-baked 9-inch pie crust
  • 6 eggs, separated
  • 1 cup sugar
  • 1 1⁄2 cups water
  • 1⁄2 cup fresh lemon juice
  • 5 Tbsp. cornstarch
  • 1⁄4 tsp. salt
  • 1 Tbsp. grated lemon zest
  • 2 Tbsp. unsalted butter
  • 1⁄2 tsp. cream of tartar
  • 1 1⁄2 cups confectioners' sugar


  • Preheat oven to 300°F.
  • In a saucepan combine egg yolks, sugar, water, lemon juice, cornstarch, salt, and lemon zest. Whisk over medium heat for 20 minutes, until mixture thickens.
  • Remove saucepan from heat and whisk in the butter. Pour the filling into the prebaked pie crust.
  • Beat egg whites in a mixing bowl with an electric mixer, or by hand with a whisk, until they are foamy. Add cream of tartar and 1⁄4 cup confectioners' sugar, and continue beating egg whites. Gradually add the remaining confectioners' sugar while beating the egg whites to stiff peaks to form the meringue topping.
  • Spread the meringue with a spatula over the warm lemon filling all the way to the edge of the crust to form a seal. Make decorative peaks in the meringue with the spatula. Bake the pie for 45 minutes to toast the meringue topping. Cool before serving. Refrigerate any leftovers.