Make A Homemade Lemon Meringue Pie

Treat yourself with the perfect combination of zesty lemon and fluffy meringue by crafting a homemade lemon meringue pie. This classic dessert, with its buttery crust, tangy lemon filling, and billowy meringue topping, is sure to be a showstopper at any gathering. Follow this recipe to create a delectable pie that captures the essence of sweet indulgence.


  • 1 1/4 cups of all-purpose flour
  • 1 cup of unsalted butter, cold and cubed
  • 2 1/4 cup of granulated sugar
  • 1/2 teaspoon salt
  • 3-4 tablespoons ice water
  • 1/4 cup of cornstarch
  • 1 1/2 cups of water
  • 4 large egg yolks
  • 4 large egg whites
  • 1 tablespoon lemon zest
  • 1/2 cup of fresh lemon juice
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract


  1. In a food processor, combine flour, sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough starts to come together.
  2. Turn the dough onto a floured surface, shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Roll out the chilled dough and fit it into a pie dish. Trim excess and crimp the edges. Prick the bottom with a fork and chill for another 30 minutes.
  3. Preheat the oven to 375°F (190°C). Blind bake the crust with parchment and pie weights for 15 minutes, then remove weights and bake for an additional 10 minutes until golden.
  4. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking to avoid lumps. Cook the mixture over medium heat, stirring constantly until it thickens.
  5. In a separate bowl, whisk egg yolks. Gradually whisk in some of the hot sugar mixture to temper the eggs. Pour the egg mixture back into the saucepan and cook until it thickens. Remove from heat and stir in lemon zest, lemon juice, and butter. Pour the lemon filling into the baked pie crust.
  6. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, and continue beating until glossy stiff peaks form. Add vanilla extract and gently fold in.
  7. Spoon the meringue over the lemon filling, making sure it reaches the crust to create a seal. Use the back of a spoon to create peaks on the meringue.
  8. Bake the pie at 350°F (175°C) for about 15 minutes or until the meringue is golden brown. Allow the pie to cool completely before refrigerating for at least 4 hours. Slice and enjoy the tangy sweetness of your homemade lemon meringue pie!