Perfect Homemade Lemon Meringue Pie 

 Originally Written: July 1, 2009

By  Hanna Trafford

Perfect Homemade Lemon Meringue Pie
Perfect Homemade Lemon Meringue Pie

This pie is the ultimate combination of flaky pastry and tangy lemon filling under a light cloud of fluffy meringue. I will tell you – you cannot buy one like the one you will make! Just follow this recipe and you will have to agree that making it yourself is definitely worth it!

For Flaky Pastry Recipe, go to:


Perfect Homemade Lemon Meringue Pie Filling:

1-1/4 cup of granulated sugar

6 tablespoons of cornstarch

1/2 teaspoon of salt

2 cups of water

4 egg yolks, beaten

1 tablespoons of grated lemon rind

1/2 cup of lemon juice

3 tablespoons of butter


5 egg whites , at room temperature

1/2 teaspoon of cream of tartar

1/3 cup of instant dissolving (fruit) sugar


Follow the Flaky Pastry recipe to make your crust.

Fit crust into 9-inch pie plate. Trim edges to 1-inch overhang;fold under and flute. Line with foil, fill with pie weights or dried beans, bake in bottom third of 400F oven for about 15 minutes. Remove foil and weights.  Prick shell all over; bake until golden – about 10 minutes. Let cool on the rack.

To make Filling:

In heavy saucepan, mix sugar, cornstarch and salt – stir in water. Bring to boil over medium heat, stirring constantly. Remove from heat. Whisk one-quarter into egg yolks, whisk into pan. Cook over medium heat, stirring for 2 minutes. Remove form heat. Stir in lemon rind,lemon juice and butter and set aside.

To make Meringue:

In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form.

To put pie together:

Pour into cooled crust, smoothing top. Starting at edge and using spatula, spread meringue around outside of hot filling, sealing to crust to prevent meringue from shrinking. Spread over remaining filling, making attractive peaks with back of a spoon.

Bake in the centre of 400F oven until golden – 5-6 minutes. Let cool on rack until set – about 5 hours.

Hope you enjoy this recipe and I would love to know how it turns out for you – your comments are always greatly appreciated!


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

Your Signature

related posts:

All About New Year’s Resolutions and Why I Don’t Make Any

Auld Lang Syne Lyrics

Best New Year Quotes

  • Because When I eat lemon meringue pie i always eat the crust and marshmallow off first so i can eat the lemon by itself I am going to just make the filling for like jello/pudding Im hoping the filling is as lemony as my step-grandmother makes also I’m going to try putting it in the fridge to set, let you know how it works

  • Hi Hanna

    Just wondering if this is enough filling for one pie or two? I’m going to attempt this as Easter dinner dessert this weekend!

    Thanks, this recipe looks delicious!

    • Hi Jenn! It is a really good recipe and I use it to make one pie only. You can always make two small ones – but if this is hte first time you are making it, I would recommend making one pie only. I am sure it will turn out nicely for you – but do let me know and have a great Easter!

  • Should we really let it cool on rack until 5 hours?
    is it not too long?
    how if we eat it while hot?
    can’t we?

    Thank you for the recipe

    • Hi! Thanks for your message. I would let it cool for the recommended time – it allows the filling to set properly. If you want to eat ti sooner, you can, but it will be runny, depending on the amount of setting time. Enjoy and keep visiting my website! Thanks!

  • {"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

    Get in touch