Easy Lemon Meringue Pie

Lemon Meringue Pie

Fluffy, creamy, sweet and tart, this lemon meringue pie checks all the boxes. It’s simple, yet decadent.  


·         1 1/4 c. granulated sugar

·         6 Tbs. cornstarch

·         1/8 tsp. salt

·         zest from 2 lemons

·         1/2 c. lemon juice

·         4 eggs (separated)

·         1 Tbs. butter

·         1 1/2 c. water (boiling)

·         baked 9″ pie crust


·         1/2 c. granulated sugar

·         1/4 tsp. cream of tartar

·         2 tsp. cornstarch



1.       Preheat oven to 325 degrees F. Mix 1 1/4 cups sugar with 6 Tbs. cornstarch, and salt in a medium saucepan. Add in 1/2 cup cold water, lemon zest, and lemon juice then whisk in the egg yolks. Add the butter and add 1 1/2 cups boiling water. Boil the mixture over medium-high heat and stir for about seven minutes. Reduce heat and stir an additional minute. Pour filling into already baked pie crust.


  1. Beat egg whites and cream of tartar in a deep bowl with a hand mixer on high until very foamy. Continue to beat as you gradually add the sugar and cornstarch, one Tbs. at a time. Beat mixture until stiff peaks hold.
  2. Spoon meringue on the top of the pie and use a spatula to cover the area of the pie. Bake in the oven for about 25 minutes, or until meringue is browned. Cool for 3 hours then serve.

Keywords: lemon meringue pie