Classic Lemon Meringue Pie
Prep time
Cook time
Total time
The perfect slice of lemon pie. Bright, lemony custard baked under a fluffy meringue sure to knock socks off.
Recipe type: Pie, Dessert
Serves: 1 pie
Grocery List
  • 1 pre-baked pie crust--ingredients here
  • 1 cup sugar
  • 2 T flour
  • 3 T cornstarch
  • 1½ cups water
  • 2 lemons, juiced
  • ¼ tsp. salt
  • 4 eggs, separated (plus two more egg whites for extra meringue)
  • 2 T butter
  • 6 T sugar
Here's how...
  1. Separate 4 egg whites from the yolks.
  2. In a medium saucepan, add the sugar, flour, cornstarch, and salt. Whisk them together an when combined, add the water and lemon juice. Whisk all together and heat over medium heat to almost boiling when the mixture starts to thicken.
  3. Add butter.
  4. Slowly pour ½ c. of the boiling mixture into the egg yolks, stir, then add the eggs to the pot. Whisk it in and remove from heat.
  5. Pour the filling into the pre-baked crust.
  6. Preheat the oven to 350.
  7. Whip room temperature egg whites with the whisk attachment in a mixer until they are foamy. Add in the sugar one tablespoonful at a time. Continue to whisk until the whites stand up in peaks when the mixer is lifted.
  8. Spread the meringue carefully over the pie filling making sure to cover and seal all the way to the edges.
  9. Bake for about 10 minutes watching closely so as not to burn the meringue.
  10. Remove from the oven and let it sit to cool. Chill in the refrigerator until serving time.
Recipe by That Which Nourishes at