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Classic Lemon Meringue Pie

This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
  • Total Time
    Prep: 30 min. Bake: 25 min. + chilling
  • Makes
    8 servings


  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 to 3 tablespoons cold water
  • 1-1/4 cups sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1-1/2 teaspoons grated lemon zest
  • 1/3 cup lemon juice
  • 1/2 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 4 large egg whites
  • 3/4 teaspoon vanilla extract


  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.
  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust.
  • For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
  • Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  • Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 444 calories, 17g fat (5g saturated fat), 87mg cholesterol, 282mg sodium, 68g carbohydrate (43g sugars, 1g fiber), 5g protein.

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  • Jacque
    Aug 9, 2020

    I followed this recipe exactly and I agree this is the one and only lemon pie recipe you will ever need.

  • Janice
    Jul 1, 2020

    This recipe was not my favourite. Way too much cornstarch and way too many steps. The lemon taste was muted by the cornstarch. I prefer a much tangier lemon filling. Will not make it again. Also, the cornstarch for the meringue should have been at the top of the recipe to allow for cooling. Instead I had everything ready to go and then had to wait for it to cool and as a result had to turn off my preheated oven to do that. Not a fan, sorry.

  • krisbehr
    May 16, 2020

    I didn’t change a thing, This was delicious!! Very tangy. (It didn’t set up well, but that may be because I was using new, unfamiliar equipment.)

  • Jackie
    May 14, 2019

    This is an AWESOME pie ! ! ! Very simple to make, everyone loved it ! ! ! This one is a keeper ! ! !

  • Daniel
    Nov 27, 2018

    Loved the taste of the pie but thought it needed more filling any suggestions of making maybe 1 and a half the amount for filling and what the measurements would be?? My pie dish is deep.

  • Susan
    Sep 25, 2018

    Turned out absolutely fantastic on my first try! The family ate the whole pie in one meal!

  • kckamargo63
    Jul 24, 2017

    My son loves lemon meringue pie and he really loved this recipe.

  • muffbear74
    Jul 23, 2017

    A bit too sweet for my tastes, and I would prefer less meringue and more filling, but those are my personal preferences. Gotvrave reviews at the picnic I attended.

  • Debbie
    Apr 15, 2017

    I did not use the pastry crust included with this recipe so no comment on that. The filling was a bit heavy handed on the thickening agents so I added another 1/2 cup of lemon juice and a bit of lemon oil instead of zest. The resulting flavor was bright and lemony. The meringue was just right when prepared as directed.No moisture or weeping after several hours.

  • Juicybooboon
    Mar 15, 2017

    How come no one uses Meyers lemons? That is how a real Lemon Meringue is made!!! Delish!