Classic Lemon Meringue Pie recipe

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  • Lemon meringue pie

A brilliant lemon meringue pie.

360 people made this

IngredientsServes: 8

  • 1 (23cm) pastry case, baked
  • 300g caster sugar
  • 1/2 teaspoon salt
  • 350ml water
  • 8 tablespoons cornflour
  • 80ml water
  • 4 eggs, separated
  • 125ml lemon juice
  • 2 teaspoons lemon zest
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 100g caster sugar

MethodPrep:45min ›Cook:15min ›Extra time:1hr › Ready in:2hr

  1. Preheat the oven to 170 C / Gas 3.
  2. Combine 300g sugar, salt, and 350ml water in a heavy saucepan. Place over high heat and bring to the boil. In a small bowl, mix cornflour and 80ml water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
  3. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to the boil, stirring constantly. Remove from heat and stir in grated lemon zest and butter. Place mixture in refrigerator and cool until just lukewarm.
  4. In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 100g sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 180ml of meringue into lukewarm filling. Spoon filling into baked pastry case. Cover pie with remaining meringue.
  5. Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

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Reviews & ratingsAverage global rating:(402)

Reviews in English (314)

well deserved of 5 stars, me and my wife had so much fun making this.we made a few changes by making our pie case.. very easy, shortcrust pastry blind backed for 15 minsonly other thing we added was an extra egg white so more meringue.-12 Mar 2015

made this at the weekend, very sweet...a bit too sweet for my liking-18 Oct 2010

I made this and it was amazing and will be making again.-28 Mar 2015

Recipe Summary

  • 1 cup white sugar
  • 1 cup milk
  • ¼ cup unsalted butter, melted
  • ¼ cup lemon juice
  • 3 large egg yolks, slightly beaten
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 1 cup sour cream
  • 1 (9 inch) baked pie crust
  • 3 large egg whites
  • ⅓ cup white sugar
  • 1 teaspoon cornstarch

Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.

Fold in sour cream pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.

Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

Classic Dairy-Free Lemon Meringue Pie Recipe Loved for Over 100 Years

As Laura explains, the women’s suffrage movement wasn’t all about picket signs, red carnations, and militant marches. Suffragists ingeniously packaged their messages into cookbooks, working their way into homes in a non-threatening way. This grassroots strategy leveraged their domestic knowledge, and spoon fed the ideas of suffrage through unassuming channels. Laura takes a similar approach, weaving recipes and interesting historical details together in All Stirred Up.

Throughout her stories, Laura highlights the traditional “reliable” recipes and her modernized versions. Just like in her book, we’ve included the traditional recipe first, followed by her updated version of this butter-less, dairy-free lemon meringue pie.

Lemon Pie – Reliable

Grated rind and juice of one lemon, one cup of white sugar, two cups of boiling water, one-half cup of flour, two eggs. Put lemon and water on stove, mix the sugar and flour together while dry, then use enough water to make a rather stiff batter, add the yolks of two eggs, when well beaten, stir this mixture into the boiling lemon and water and stir constantly until it thickens.

Have pie tins lined with paste, and well pricked to prevent the crust from puffing let the crust bake while the filling is cooking. When done fill the pie dish and spread over the top the whites of two eggs beaten to a stiff froth with three teaspoons of sugar added gradually. Set in oven on grate and bake to a light cream color. This will insure a good, firm lemon pie. – Mrs. Susan Griffith, Bellingham from Washington Women’s Cook Book, published by the Washington Equal Suffrage Association.

Bake pie crust as directed before beginning filling.

Preheat oven to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of hot mixture into egg yolks stir back into hot mixture in saucepan. Boil and stir 2 minutes remove from heat. Stir in butter, lemon peel, and lemon juice. Pour into pie crust.

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Classic Lemon Meringue Pie Recipe

In this perfect Lemon Meringue Pie, a tart lemon filling is piled high with fluffy meringue for a dessert that is impossible to resist. This is the perfect recipe and you will ever need – It is easy to make and so good!

Many families enjoy serving this pie as one of the desserts on their Thanksgiving table. This Classic Lemon Meringue Pie recipe is exceptional as it tastes like a sweet and tangy slice of heaven. We also provide tips on how to make perfect meringue.

* Use fresh eggs to make meringue, and these fresh eggs should be at room temperature. Old eggs simply will not produce the fluffy volume required by meringue.

  • Pastry for 9-inch one crust pie
  • 2 tablespoons graham cracker crumbs (optional)
  • 1 cup sugar (granulated)
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups water
  • 5 large eggs (yolks and whites separated into individual bowls), yolks slightly beaten
  • 1 tablespoon lemon zest, grated
  • 1/2 cup lemon juice, freshly squeezed (approximately 2 to 3 lemons)
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 5 large egg whites, room temperature (reserved from pie recipe)*
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar (granulated)

Preheat oven to 400 degrees F. Adjust oven rack to center of oven.

Prepare pie pastry dust lightly with flour, wrap in plastic wrap, and refrigerate 30 minutes before rolling.

Sprinkle work area with 2 tablespoons graham cracker crumbs or some flour. Roll refrigerated pastry with floured rolling pin, sprinkling additional crumbs underneath and on top to heavily coat dough. Roll pastry 2 inches larger than an inverted 9-inch pie pan. Fold pastry into quarter-folds and ease into pan, pressing firmly against bottom and side flute edges. Prick crust at 1/2-inch intervals before baking. Bake 15 minutes reduce oven to 350 degrees F. and bake another 10 minutes or until crust is golden brown. Remove from oven and cool on a wire rack.

Reduce oven temperature to 325 degrees F.

In a large saucepan over medium heat, whisk together the sugar, cornstarch, salt, and water simmer until translucent and just begins to thicken, approximately one minute. Remove from heat.

Slowly and gradually, whisk in egg yolks. Return egg mixture to low heat and cook, stirring constantly, for 1 more minute until you see the curd start to boil and rise up and get foamy. Remove from heat and gently stir in lemon zest, lemon juice, and butter until well combined.

Pour the prepared lemon curd filling into a baked and cooled pie shell.

If you need to let the Lemon Curd Filling sit before using, cover with plastic wrap to keep it hot, as you want to add hot filling to the cooled pie crust.

Lemon Curd Tips:

It's important to start out cooking a curd at a low heat to prevent the eggs from separating from the mixture while cooking.

In order to get the Lemon curd to set and thicken properly, make sure the lemon curd comes to the beginning stage of boil and foams up. When you see the foam expanding and rising up in the saucepan, remove from the heat right away. You can use a digital thermometer and check that the lemon curd has reached an Internal Temperature of 170 degrees F.

To Salvage A Runny Lemon Curd

Corn starch can be added to a runny lemon curd to help salvage. Take a small scoop of cold lemon curd and add to small bowl and add in some corn starch. Stir together to make a slurry. Pour the lemon curd back into a saucepan and whisk in the corn starch slurry into the lemon curd to combine. Reheat the lemon curd to bring back to a simmer and boil.

If all hope is lost for thickening, the flavor of the lemon curd is still amazing to use as a ice cream topping or sauce for a cake.

Check out my hints and tips on making a Perfect Meringue.

In a small saucepan over low heat, combine cornstarch and water bring to simmer, stirring until mixture thickens and turns translucent. Remove from heat and let cool.

In a large bowl of your electric mixer, beat egg whites and vanilla extract until frothy. In a small bowl, combine cream of tartar and sugar add to egg whites, 1 tablespoon at a time, beating until soft peaks form, approximately 2 minutes. Slowly add cornstarch mixture, 1 tablespoon at a time continue to beat until stiff peaks form.

Spread prepared Meringue Topping over hot pie filling, being careful to spread the meringue to the edges of the pie pasty to prevent shrinkage during baking.

Bake approximately 20 minutes or until meringue is golden brown. NOTE: If meringue start to brown too quickly, covering top loosely with foil after the first 5 minutes. Remove from oven and cool completely, approximately 3 hours, on a wire rack before cutting and serving. To cut baked meringue into serving pieces, use a knife dipped in cold water.

The pie may be refrigerated up to one day, but this pie is best served the day it is made.

/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

Classic Lemon Meringue Pie

There may not be a more classic dessert than lemon meringue pie! A flaky, homemade pie crust filled with rich lemon curd and topped with toasted meringue is a perfect dessert for any season.

How do you keep lemon meringue pie from getting soggy?

There are three main components to a lemon meringue pie: the perfect pie crust, lemon curd filling and meringue topping. The way each is executed plays an important role in keeping your lemon meringue pie from falling flat.

Since the filling and topping for a lemon meringue pie is cooked on the stove-top (rather than the oven), you will want to "blind bake" or fully par-bake your pie crust. A sturdy, fully baked crust will keep its flaky form when filled with the lemon curd. Next, cook your filling. This lemon custard is thickened with both cornstarch and egg yolks&mdash both of which must be cooked to a certain temperature in order to activate their full thickening potential. Lastly, cook your meringue to the right temperature and whip it good! This lemon meringue pie uses a Swiss meringue topping, which heats the egg whites and sugar, before whisking to stiff peaks. It's important to cook this mixture to 160˚ before whipping and toasting&mdash an under-cooked meringue can "weep" or release liquid into your pie and make it soggy.

Do you refrigerate lemon meringue pie after baking?

Once you've made your lemon meringue pie, try to serve it that day rather than putting it in the fridge. Though you can make the pie crust and lemon curd filling in advance, it's best to make the meringue fresh and top the pie on the day that you will eat it. Just like when you under cook it, placing a lemon meringue pie in the refrigerator after baking can cause the meringue topping to &ldquoweep." If you do have leftovers that you'd like to save, it's okay to refrigerate! Just know the texture may slightly change.

Why is my lemon meringue pie soupy?

It is important to cook your lemon filling to the correct temperature in order to keep your pie from getting soupy. When cooking the cornstarch mixture, which makes up the base of the lemon custard, bring the mixture to a low boil and hold it (while whisking constantly) for one full minute. Once the eggs are added, use a thermometer to ensure that you cook the egg to the point of thickening, without over cooking to the point of scrambling. For a custard like this, the egg mixture should reach a temperature of 160˚ to 180˚ to fully thicken. A properly cooked custard will set up nicely when cooled, and keep your lemon meringue pie from being loose and soupy.

What is the trick to making meringue?

The trick to making this topping is cooking it on the stovetop before whipping it into a thick, creamy meringue. This is called a Swiss meringue&mdashand we love using this type for lemon meringue pie. Whisk the egg whites, sugar, cream of tartar and pinch of salt together in a mixing bowl, then stir and cook the mixture over a double boiler until a thermometer reads 160˚. This ensures that the sugar dissolves into the eggs and creates a smooth texture. This technique also guarantees the eggs have "cooked" and reached a safe temperature for eating, since you won't bake this meringue later! Transfer the mixture to a stand mixer with a whisk attachment and whisk until very thick, creamy, and medium-stiff peaks form.

For the lemon filling:

In a medium mixing bowl, whisk egg yolks, set aside

In a saucepan over medium heat, whisk the water, cornstarch, sugar and salt.

Once the mixture comes to a boil, remove from heat and gradually add the cornstarch mixture to the egg yolks.

Return the mixture to the stove and on a low heat, whisking constantly, add the butter, lemon juice and lemon zest until mixture becomes thick, about 10 minutes.

Pour the mixture into your pre-baked pie crust.

For the merinque topping:

In a standing mixer, beat the egg whites and cream of tartar until it forms soft peaks.

Slowly add the sugar to your egg whites until the peaks become hard.

Top the entire pie with this meringue mixture and bake at 375°F for about 10 minutes or until golden brown.

The Traditional: Recipe from Scratch from Betty Crocker

For a perfect lemon meringue pie from scratch I always us the Betty Crocker Classic Lemon Meringue Pie recipe. You can not go wrong with Betty’s recipe and I have made it many times.

To get this great taste with less work, I use my traditional pie crust recipe found in my post: Pie Crust – Easy as Pie. I make the crust the day before so it is ready to make on the day I serve the pie. (But do not hesitate to use a ready-made pie crust at your local store).

I then make my meringue from the Betty Crocker recipe adding 2 extra eggs for lots of Meringue.

I start early in the morning and keep the pie in the fridge until ready to serve.

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Lemon Meringue Pie Baking Tips:

  • Don’t try making anything with meringue on a humid day. I mean do it if you want to, but know the meringue won’t set up as well.
  • Be sure to temper the filling to get a smooth custard (see above, and see recipe below).
  • Make sure you start beating the egg whites and get them to soft peaks BEFORE starting to sprinkle in the sugar. And make sure to sprinkle in the sugar gradually don’t dump it in. Then beat until glossy stiff peaks appear, but be careful not to overbeat.
  • Make sure you gently spread the meringue all the way to tough the inner edges of the pie crust, all the way around. Otherwise the meringue will shrink as it cooks, and possibly get a little weepy, or liquidy, underneath (none of this is terrible, and it will still taste amazing, but we are going for maximum eye appeal of course).
  • Do your best to form those lovely swoopy peaks and valleys, which is how the meringue get broweed on the top edges of the peaks. Again, an offset spatula is amazing for this.

Watch the video: Skøn Rabarber cheesecake. Opskrift af Liv Martine (January 2022).