World's Best Lemon Meringue Pie Recipe

Transport yourself to the sun-drenched lemon groves of 1950s Southern California with this dreamy lemon meringue pie! Imagine warm afternoons, the sweet scent of citrus blossoms, and the gentle hum of bees. This recipe captures that nostalgic magic in every bite – a tangy, creamy lemon filling nestled under a cloud of fluffy meringue. Get ready for the most unforgettable lemon meringue pie you'll ever taste!

Prep Time 20 mins
Cook Time 35 mins
Calories 2998.7 kcal
Protein 59g
Rating 3.9 (9 Reviews)
World's Best Lemon Meringue Pie 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for World's Best Lemon Meringue Pie

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How to Make World's Best Lemon Meringue Pie

  1. In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
  2. Gradually whisk in 1 1/2 cups water until smooth.
  3. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 5 minutes.
  4. Remove from heat.
  5. In a separate bowl, whisk 4 large egg yolks.
  6. Temper the egg yolks by gradually whisking in 1/2 cup of the hot sugar mixture.
  7. Pour the tempered egg yolk mixture back into the saucepan with the remaining sugar mixture.
  8. Cook over medium-low heat for 1 minute, whisking constantly, until the mixture thickens slightly.
  9. Remove from heat.
  10. Stir in 1 tablespoon lemon zest and 4 tablespoons (1/2 stick) unsalted butter until melted and incorporated.
  11. Slowly whisk in 1/3 cup fresh lemon juice.
  12. Strain the filling through a fine-mesh sieve for a smoother texture (optional).
  13. Let the filling cool completely, stirring occasionally to prevent a skin from forming.
  14. Pour the cooled filling into a 9-inch baked pie crust.
  15. **Meringue:** In a clean, grease-free bowl, beat 4 large egg whites with 1 teaspoon lemon juice until soft peaks form.
  16. Gradually add 6 tablespoons granulated sugar, beating until stiff, glossy peaks form and the sugar is fully dissolved.
  17. Spread the meringue evenly over the lemon filling, sealing the edges to the crust to prevent shrinkage.
  18. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown and lightly toasted.
  19. Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the flavors to meld.

Nutrition Information (Approximate per serving)

Sodium

62 g

Sugar

1513g

Fat

169g

Carbs

172g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Occasion Low Protein Healthy Pies And Tarts Desserts Oven Dinner Party Spring Summer Pies Dietary Low Sodium Seasonal Low In Something Equipment