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    Home » Budget Recipes

    Lemon Meringue Pie from Scratch

    Published: Feb 23, 2021 · Modified: Jul 19, 2022 by Jessica Fisher

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    Baking a Lemon Meringue Pie from scratch is not complicated, but it feels like such an accomplishment. Tart and sweet, buttery and creamy, it calls for some pretty standard baking staples: flour, butter, sugar, cornstarch, eggs, lemon, and cream of tartar.

    One of our favorite Homemade Pies, this lemon pie is perfect to serve at Thanksgiving or for Easter Dessert. Be sure to make our Easy Homemade Pie Crust for the best pie ever!

    slice of pie on plate next to pie this …

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    Jump to:
    • What is lemon meringue pie?
    • Serving suggestions
    • Ingredients
    • Instructions
    • Tips for success
    • Recipe costs
    • Kitchen equipment
    • Lemon Meringue Pie Recipe

    As a dedicated pie person, I’ve learned over the years how important it is to know how to make your people’s favorite pies. And, as a dedicated pie person, I have felt no qualms over “having to learn”.

    So far, I’ve mastered Mixed Berry Pie for my husband, Blueberry Pie for my eldest daughter, Chocolate Cream Pie for my youngest, and Gramma John’s Blue Ribbon Apple Pie for my sons.

    I was ten years old when I learned how to make lemon meringue pie, my all-time favorite.

    What is lemon meringue pie?

    Lemon Meringue Pie is a lemon tart topped with a lightly browned meringue.

    It is a delectable combination of flavors and textures: flaky, buttery crust, tart and creamy lemon filling, and sweet and chewy meringue. It’s definitely a pie for all the senses.

    pie dished on plates next to pie plate

    Serving suggestions

    This pie is delicious anytime of day; I confess to eating a piece for breakfast from time to time. Ideally, though, you would serve it as a dessert alongside tea or coffee.

    Ingredients

    You don’t need much more than a few baking staples to make your pie completely from scratch. Of course, you could buy commercial pie crust and boxed lemon pie filling, but honestly, those take just as much effort to prep into a pie as making it from scratch.

    While there are tricks to making it picture perfect, homemade tastes so much better. So, go for the gusto and make your own, with these ingredients:

    ingredients for pie crust next to food processor

    For the crust:

    I recommend Gramma John’s Press-in Pie Crust. It’s loaded with buttery flavor and is super simple to make. If you prefer a roll-out crust, this homemade pie crust recipe is also a winner.

    Either way, you’ll need:

    • butter – you can also use margarine or lard if that’s what you prefer in pie crust
    • flour – unbleached, all-purpose is best
    • ice water – cold ingredients make for a flakier pie crust
    lemon pie filling ingredients

    For the filling:

    The lemon filling is made similarly to chocolate pudding, simmering sugar, cornstarch, and liquid until thickened with the addition of a few other ingredients to flavor it:

    • sugar
    • cornstarch
    • water
    • lemon juice
    • lemon zest
    • butter
    • egg yolks – save the whites for the meringue topping

    The same filling would be delicious atop Lemon Meringue Sundaes as a stand-in for commercial lemon curd. You could also use it for layering in Lemon Blueberry Icebox Cake.

    meringue ingredients

    For the meringue:

    The sugar and egg white topping is what gives this pie its signature finish: meringue. Similar to the meringue you’d bake for Lemon Meringue Cookies, this meringue is spread atop the lemon curd layer and baked until golden.

    You’ll need:

    • egg whites – from the same eggs you got the egg yolks for the filling
    • granulated sugar – the finer the better so that it dissolves well in the egg whites
    • vanilla extract – optional, but adds great flavor
    • cream of tartar – this helps the egg whites stiffen.

    Instructions

    Preparing the pie requires a few different steps.

    Prepare the pie crust and allow this to cool completely, then prepare the filling.

    filling ingredients near pot
    stirring sugar cornstarch and water in pot
    filling in pot starts to go clear
    adding hot filling to yolks
    mixing yolks into filling in pot
    adding butter and lemon to filling

    In a saucepan, whisk together the sugar and cornstarch. Add the water, and stir to dissolve the dry mixture completely, being sure to scrape the corners of the pot. Sometimes cornstarch parks out in the edges.

    Bring the mixture to a boil and allow it to thicken. You’re going to add more liquid later, so you want it to be very thick.

    Take some of the hot mixture and stir it into the egg yolks. This tempers the yolks so that they don’t cook like scrambled eggs. Add this back to the filling in the pot and bring to a boil again.

    Pull the pot off the heat and whisk in butter, lemon juice, and lemon zest. You don’t want the filling to cool prior to assembling it, so prepare the meringue straight away.

    whites, cream of tartar, and vanilla in bowl
    soft peaks in bowl
    adding sugar to egg whites
    stiff peaks in egg whites in bowl

    In a mixing bowl. place the egg whites, cream of tartar, and vanilla extract. Beat at high speed until soft peaks form.

    Gradually add the sugar a bit at a time, whipping at high speed until all the sugar is incorporated and the egg whites have formed stiff peaks. It should be stiff and glossy.

    components for pie
    curd in pie crust
    adding meringue to pie
    pie covered in meringue

    Once you’ve got the three components ready: a cooled pie crust, hot filling, and stiff meringue, you’re ready to assemble the pie.

    Pour the filling into the cooled crust.

    Start spooning the meringue atop the lemon filling, being sure to seal the meringue tightly to the crust edge. If there isn’t a seal, the meringue will shrimp away leaving a gap between the crust and the meringue. It’s not bad, but just not as pretty.

    Once the meringue covers the pie entirely, you can make some decorative swoops across the top.

    separating eggs by hand

    Tips for success

    I taught myself to make this pie when I was ten. I had lots of fails—and sometimes still do. It always tastes good, but a few tricks will help the appearance of your final pie.

    • Separating the eggs can be tricky. You need to have no whites in your bowl of yolks and absolutely no yolks in your bowl of whites. I often keep a third bowl nearby in case a yolk breaks. That way, I don’t contaminate the two main bowls. I also like to separate them in my (washed) hand. This allows the yolk to get really clear of any clinging whites. I wash my hands in between to help this process.
    • Let the curd get very thick. As mentioned earlier, during the cooking stages you want the filling to be extra thick since you’re going to add butter and juice that will thin it. Go in with thick curd to account for this.
    • Allow the pie to cool completely. Soupy pies can be a result of not-thick-enough curd or curd that hasn’t been allowed to cool completely. Be patient. It will be worth it!

    Recipe costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • pie shell – $1.69
    • sugar – $0.22
    • cornstarch – $0.16
    • eggs – $0.45
    • lemons – $0.80
    • butter – $0.30
    • cream of tartar – $0.10
    • vanilla extract – $0.13

    Making a lemon meringue pie yourself costs about $3.85/pie or 48 cents/slice. Conversely a grocery store pie costs $7 to $8. While homemade will take some time, it’s much cheaper and so much tastier!

    slice of pie on a plate with a fork

    How to bring down the cost:

    You can lower your costs even more by following the Good Cheap Eats System. Here are some ways that this would work:

    • Shop the stores with the best prices for baking ingredients. Likewise, stock up on baking ingredients when you see them on sale.
    • Buy things like sugar, cornstarch, vanilla, and cream of tartar in bulk. Provided you’ll use those items, you’ll benefit from bulk pricing.
    • Conversely, health food stores often sell the dry ingredients in their bulk section. If you don’t think you’ll use up a five-pound bag of flour, buy just what you need for the recipe. That’s better than throwing the rest of the flour away.
    • Anytime you can get free lemons, go for it! This is easy where I live since both my hair dresser and my neighbors regularly give me free lemons. Keep an eye out for sales as well.

    Kitchen equipment

    This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

    • Kitchenaid saucepan
    • whisk
    • hand mixer
    • pie plate
    completed pie cooling on rack
    If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
    lemon meringue pie

    Lemon Meringue Pie Recipe

    Homemade Lemon Meringue Pie is not complicated to make, but it feels like a million dollars. It’s tart and sweet, buttery and creamy, a perfect pie to celebrate a special occasion or enjoy any day.
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8
    Calories: 364kcal
    Author: Jessica Fisher

    Ingredients

    • 1 ½ cup granulated sugar
    • ⅓ cup cornstarch
    • 1 ½ cup water
    • 3 egg separated
    • 3 tablespoon butter
    • 1 tablespoon lemon zest
    • ½ cup lemon juice
    • ½ teaspoon vanilla extract
    • ½ teaspoon cream of tartar
    • 6 tablespoon granulated sugar
    • 1 baked 9-inch pie shell cooled
    US Customary – Metric

    Instructions

    • In a medium saucepan, combine the sugar and cornstarch. Stir in the water, blending until smooth. Cook over medium heat until the mixture boils, stirring constantly. Boil 1 minute. Remove from heat.
    • Blend a small amount of the hot mixture into the beaten egg yolks. Return this to the saucepan, mixing well. Cook just until the mixture starts to boil, stirring constantly. Reduce the heat to medium low and continue stirring and cooking until the mixture is very thick. Remove from heat.
    • Stir in the butter, lemon peel, and juice.
    • Meanwhile, prepare the meringue. In a large mixing bowl, beat the egg whites, vanilla extract, and cream of tartar until small peaks form. Gradually beat in the sugar, 1 tablespoon at a time until stiff peaks form. The meringue should be stiff and glossy.
    • Pour the cooled filling into the prepared pie shell. Spoon the meringue over filling, sealing to edges of the crust and spreading to cover. Add some decorative swoops if you like.
    • Bake at 400 degrees until the meringue is golden brown, about five to 10 minutes. Remove the pie to a cooling rack. Cool the pie for several hours before serving.

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    Nutritional values are approximate and based on ⅛ of the recipe. 
    If you prefer, you can omit the meringue and serve the pie as a tart with whipped cream.

    Nutrition

    Calories: 364kcal | Carbohydrates: 63g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 151mg | Potassium: 94mg | Fiber: 1g | Sugar: 47g | Vitamin A: 222IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on February 20, 2009. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. Elizabeth

      March 14, 2016 at 6:43 am

      My husband’s favorite is lemon meringue! I made a dairy free lemon icebox pie for the freezer last night (blending paleo lemon curd with cashew cream cheese and coconut whipped cream) so that we’d have something to eat at the hospital to celebrate the baby’s 0 birthday. Thank you for that idea–what a wonderful way to welcome a new little one. You’re so right; who celebrates your ACTUAL birthday?

      Reply
      • Jessica Fisher

        March 14, 2016 at 12:12 pm

        Congratulations on the new baby! Yay!

        Reply
    2. Robyn

      April 25, 2013 at 2:49 pm

      My favorite to bring to potlucks is Dirt in a sand pail. It is the one dessert that is ALWAYS gone when others are left behind! It is especially a favorite with kids. (basically it’s pudding mixed with cream cheese and cool whip and layered with crushed oreos).

      Reply
    3. Melissa

      March 02, 2013 at 5:25 am

      I gave a chicken pot pie to a family who was dealing with illness (using your recipe) and the husband said it was a work of art. My family loves it and now I’m spreading the love. Grateful for your sharing the recipe.

      Reply
      • Jessica Fisher

        March 04, 2013 at 11:00 am

        Yay! I love to hear that. That is a family favorite around here, for sure.

        Reply
    4. Jamie

      March 09, 2009 at 8:35 pm

      This is a good pie/cheesecake…

      http://jamiegetskow.blogspot.com/2008/05/chocolate-butterfinger-cheesecake.html

      Reply
    5. chiara

      February 21, 2009 at 7:26 am

      I’ve been married for barely 2 years but have known the hubby and his family for 6 years… Every year, I’m asked to bring Cornbread. It’s actually not dry like regular cornbread, and it has corn bits in it so it’s quite mushy and soft, somewhat a more structured version of spoon bread.

      I have a feeling some family members want to try their hand at making corn bread though because last Christmas, someone said “I’m sure you can make more than just this cornbread! I want to try more stuff from you!” (or maybe they’re just sick of it hahahaha…)

      Reply
    6. Michelle H.

      February 20, 2009 at 6:13 pm

      Chocolate cookies with peanut butter chips, made from devil’s food cake mix. Got the recipe from Taste of Home magazine years ago.

      Only 4 ingredients, one of the easiest things I make, and this is the one I get the most requests for. Go figure!

      Ingredients:
      1 package (18-3/4 ounces) devil’s food cake mix
      2 eggs
      1/3 cup vegetable oil
      1 package (10 ounces) peanut butter chips

      Directions:
      In a mixing bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips.

      Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yield: 4 dozen.

      Michelle H.

      Reply
    7. Lynn

      February 20, 2009 at 3:55 pm

      Ooooh, lemon meringue pie! I don’t think I’ve ever made this. It sure sounds yummy!

      Reply
    8. Amy

      February 20, 2009 at 3:17 am

      I missed out on this one… not enough computer time today, but someday I’ll share my killer baked beans recipe. Everyone asks for it. 😉

      Lemon Meringue — Yum, but I have to enjoy it at family parties. My mom and my sister ROCK at pies! Me? Notsomuch.

      Reply
    9. Jenna

      February 20, 2009 at 1:22 am

      mmm, lemon meringue pie. my mom made meringues all the time. i tried one once and it tasted fine, but looked awful. this is timely though, i have entirely too many lemons in the fridge begging to be the center of attention in some sweet treat.

      i thought all day about what my signature dish is, then felt annoyed that i didn’t have one pop to mind immediately! how could someone who’s cooked since childhood not have a signature dish! i’m well known for my christmas cookies. i used to throw brunches before the boys were born, and a croissant french toast with orange butter and orange/grapefruit salad with vanilla bean syrup were usually on the menu. xmas morning has been canadian bacon leek quiche since i got married. yet none of this sounds like my defacto signature dish. i’m miffed.

      Reply
    10. FishMama

      February 19, 2009 at 4:50 pm

      $5DM, sounds like you have a story to tell there!

      Reply
    11. $5 Dinner Mom

      February 19, 2009 at 4:39 pm

      How funny! I guess it’s my signature dish since I made it for Pauly Shore on a morning show spot! It was so delicious!

      Reply
    12. Katie @ goodLife {eats}

      February 19, 2009 at 4:28 pm

      Mine is a Lemon Ricotta Bundt Cake. Ever since I made it a few weeks ago, everyone is asking for it and wanting me to make it again. Posted it recently at my blog, so I won’t post it again, but here it is.

      http://good-life-eats.blogspot.com/2009/02/on-variation.html

      Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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