A Lemon Meringue Pies Recipe you want to make for every holiday! Homemade Lemon Filling and Whipped Meringue makes it a family favorite!

The Best Lemon Meringue Pie

No matter how many lemon meringue pies I try, this will remain the best recipe for lemon meringue pie. A delicious homemade lemon filling bursting with fresh lemon flavor is topped with a fluffy meringue topping. Everyone loves it!

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 slices
Author Maggie Roush


  • 1 pie crust

Lemon Pie Filling Ingredients

  • 1 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1 1/2 cup water
  • 3 egg yolks (slightly beaten and in a bowl that you can later pour half the sugar/water mixture into)
  • 3 tablespoons butter
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest

Meringue Ingredients

  • 6 egg whites
  • 2 teaspoon lemon juice
  • 12 tablespoons sugar


  1. Bake your pie shell as instructed on the box. Then let cool. 

Lemon Pie Filling Instructions

  1. Mix sugar and cornstarch in saucepan. Gradually stir in water.
  2. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.
  3. Slowly stir at least half the mixture into the egg yolks bowl. Then, blend that back into the saucepan.

  4. Boil 1 minute longer, stirring constantly.
  5. Remove from heat. Continue stirring until smooth. Then blend in butter thoroughly, then lemon juice and lemon zest.
  6. Add filling into baked pie shell. You will cover with Meringue once it's prepared.


  1. *See Tips Above Before Starting*

    Beat egg whites and lemon juice until frothy.

  2. Gradually add 1 tbsp of sugar at a time at medium speed.

  3. Continue beating, slowly raising the speed until sugar is dissolved and meringue is stiff and glossy. I will work my way to the highest speed to see the meringue stiffen to peak form! 

  4. Pile meringue on top of hot pie filling, being careful to seal the meringue onto the edges of the pie crust. This will prevent the meringue from pulling away and shrinking. Swirl or pull up points with fork for decorative purposes.
  5. Bake at 400 F for 8-10 minutes or until slightly browned.

  6. Remove and cool away from any drafts. Do not cover or place in humid space or your meringue won't set properly.