Easy Lemon Meringue Pie

Easy Lemon Meringue Pie

  • Author: Kristen Stevens
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: North American


This is the Lemon Meringue Pie I’ve been making since I was a kid. It’s less sweet than many other recipes and has a deliciously tangy lemon flavor. You will LOVE it!



For the graham cracker crust:

  • 1/4 cup butter, melted
  • 2 tablespoons white sugar
  • 1 1/4 cups graham cracker crumbs

For the lemon filling:

  • 3/4 cup of white sugar
  • 3 tablespoons flour
  • 3 tablespoons corn starch
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 tablespoons butter
  • 2 teaspoons finely grated lemon peel
  • 1/2 cup freshly squeezed lemon juice

For the meringue:

  • 5 egg whites (use the three from the filling plus two extra)
  • 10 tablespoons white sugar
  • 1 tablespoon corn starch
  • 1/8 teaspoon white wine vinegar


For the crust:

  1. Combine all ingredients in a medium bowl and mix well. Press into an 8″ pie pan, ensuring the edges and bottom are even. Either chill for 1 hour until firm or bake in a 350-degree oven for 5 minutes.

For the lemon filling:

  1. Combine the sugar, flour, cornstarch, and salt in a medium saucepan. Gradually add 1 1/2 cups of water, whisking until smooth. Cook, whisking occasionally, over medium-high heat until thick and bubbly. Reduce heat to low and cook for 2 more minutes. Remove from heat.
  2. Separate egg whites and yolks and set the whites aside. Whisk the yolks briefly. Slowly add one cup of the hot filling to the yolks, whisking to combine. (Make sure you go slow here, you don’t want to scramble the eggs.) Add the yolks to the pot with the filling and cook, whisking for 2 more minutes.
  3. Add the butter, lemon peel and lemon juice. Stir to combine and set aside.
  4. After you make the meringue, reheat the filling before pouring it into the pie crust.

For the meringue:

  1. Using an electric beater, beat egg whites in a large bowl on high speed until they are frothy and soft peaks form. Add sugar, 1 tablespoon at a time, and continue to beat until stiff glossy peaks form. Add the cornstarch and vinegar and beat to combine.

To assemble the pie:

  1. Pour hot lemon filling into prepared pie crust. Spread meringue evenly over the top, starting at the edges and working your way to the center. Make sure that the meringue comes all the way to the edges to prevent it from shrinking.
  2. Bake in a pre-heated 350-degree oven for 12-15 minutes, or until the top of the meringue starts to brown.
  3. Remove from oven and set aside to cool completely.