Best Ever Lemon Meringue Pie Recipe

You’ll love this best lemon meringue pie recipe and it gets rave reviews too. We have a one minute video to show you how.

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We’re excited to share the best lemon meringue pie recipe and you are going to love it. Those in our community who have made it say it’s easy and delicious. Even the ingredients list is uncomplicated.

Whilst there are a number of lemon meringue recipes in circulation, this is the classic, traditional version that is light, fluffy, and puffy! So, let’s take a look at what you need to recreate this old-fashioned favorite.

Lemon Meringue Pie Ingredients Recipe

via Chef Buck, Youtube.

Pie Filling

  • 9″ Deep Dish Pie Crust
  • 1 cup of sugar
  • ½ cup of corn starch
  • ¼ teaspoon salt
  • 2¼ cup of water
  • 1 Tablespoon of lemon zest
  • 4 egg yolks
  • 3 Tablespoons butter
  • ½ cup of lemon juice

Meringue Ingredients

  • 2 Tablespoons of sugar
  • 1 Tablespoon cornstarch
  • ½ cup of water
  • 4 egg whites
  • 1 teaspoon vanilla
  • pinch of salt
  • additional 4 Tablespoons sugar

Best Lemon Meringue Pie Video Tutorial

via Chef Buck, Youtube.

Are you ready to learn how to make the best lemon meringue pie ever? This video tutorial from Chef Buck shows you how.

We highly recommend that you take the time to view it. This way you will get the best possible result. To watch, click Play above now ^

How To Make Lemon Meringue Pie Directions

via Chef Buck, Youtube.

Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.

Firstly, bake the crust and have it cooled and ready before beginning to make the pie filling.

Then break 4 eggs and separate the yolks from the whites into two separate bowls.

Zest two lemons, and then squeeze the juice to fill ½ cup.

To make the lemon pie filling:

In a saucepan, add the sugar, cornstarch, salt, and zest of two large lemons.

On medium heat, stir water into the saucepan and continue stirring the pan for 15-20 minutes, or until the mixture thickens and begins to bubble.

Slowly spoon 5-6 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs.

Then stir the egg yolk mixture into the saucepan with the rest of the heated filling.

Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth.

Pour the filling into the pre-baked pie shell and set it aside to cool.

How To Make The Meringue

In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.

Mix the three ingredients well and on the stovetop heat over medium heat, stirring until the mixture thickens and clears slightly.

Set saucepan aside to cool.

In a mixing bowl, beat the egg whites until frothy.

Add in vanilla and a pinch of salt and beat again to mix.

Gradually beat in 4 Tbsp of sugar, 1 Tbsp at a time.

Then beat in the cooled cornstarch mixture.

Continue beating until stiff peaks form.

To Finish The Pie

Take a spatula and spread the meringue evenly over the pie filling.

Lightly chop the top of the meringue to form peaks on top of the pie.

Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes, or until the top of the meringue sets and shows a nice color.

Remove the pie from the oven and allow to cool completely before slicing.

When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.

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