A special dessert, classic lemon meringue pie, that is so easy to make

Lemon meringue pie

This is an awesome recipe, but one that I generally only pull out for special occasions.  It’s not that it’s difficult by any means.  Or even take up a lot of time to make it.  It’s just, I don’t know, special and if you do special things to frequently, they lose their special-ness.  Maybe?

Anyway, this is really tasty, with just the right balance between sweet and sour, tangy and yummy (although I don’t think that tangy and yummy are antonyms by any stretch of the imagination).  Use the ugly pie crust (recipe here) as a base and cook it before you start making the filling.  And it works best with fresh lemons, even though that’s a little more effort.  I’ve also used just bottled lemon juice and it works well, just without that added ‘pizzazz’.

Lemon meringue pie

Prep Time 30 minutes
Cook Time 30 minutes
Servings 8


For the pie

  • 1 1/2 cups sugar
  • 1/2 cup cornstarch
  • 4 egg yolks save the whites for the meringue
  • 1 3/4 cups water
  • 1/2 cup lemon juice
  • 1 tbs lemon zest
  • 3 tbs butter
  • 1 baked and cooled 9" pie crust

For the meringue

  • 8 tbs sugar divided
  • 1 tbs cornstarch
  • 1/2 cup water
  • 4 egg whites from above
  • 1/2 tsp vanilla


  1. Prepare and bake the pie crust according to directions, or simply use a store-bought crust.

For the filling

  1. Combine the sugar and cornstarch in a saucepan and set aside.
  2. Combine egg yolks, water and lemon juice and stir into dry ingredients.
  3. Cook over medium heat, stirring constantly until mixture thickens and boils.
  4. Boil for 1 minute, stirring constantly.
  5. Remove from heat and stir in butter and lemon zest.
  6. Spoon into pastry shell.

For the meringue

  1. Combine 2 tbs sugar with cornstarch in a small saucepan and add water.
  2. Cook over medium heat, stirring constantly until mixture is thick and clear.
  3. In a separate bowl, beat egg whites with vanilla until soft mounds form.
  4. Add remaining sugar gradually, beating well after each addition.
  5. Add hot mixture and continue beating until meringue stands in stiff peaks.
  6. Spoon over filling.
  7. Bake at 350F for 12-15 minutes until golden brown.
  8. Cool completely before serving.

Recipe Notes

To make this dairy free - substitute butter for coconut oil or margarine.
To make this corn free - substitute cornstarch for tapioca starch