Creamy lemony custard in a graham cracker crust topped with toasted fluffy meringue makes this Lemon Meringue Pie a sweet-tart treat you’ll adore.
Perfect as Pie
A golden graham cracker crust filled with creamy lemon custard and topped with the lightest toasted meringue, this Lemon Meringue Pie makes a simple yet stunning classic dessert. Sweet and tart, cool and creamy, it’s a delight for the senses and always a crowd pleaser!
What is Meringue?
Meringue is egg whites beaten into stiff peaks with sugar to sweeten it and a little cornstarch to bind it. It’s so simple and such a yummy texture. I remember tasting lemon meringue pie as a kid and being disappointed it wasn’t whipped cream on top, but I definitely don’t feel that way now!
For Lemon Lovers
I absolutely love a sweet-tart dessert. Sweet and zesty lemon cookies, summery lemon pudding bars or these unbelievable lemon blueberry cheesecake bars (y’all, these are a must try). The perky lemon flavor complements the sweetness so beautifully. So it makes sense that my tastebuds would be all about this lemon meringue pie. It’s so simple and so delicious.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- 1 (9-inch) prepared graham cracker crust, unbaked (homemade or store-bought)
- Large egg yolks
- Canned sweetened condensed milk
- Grated lemon zest
- Freshly squeezed lemon juice
- Heavy cream
- Large egg whites
- Granulated sugar
- Corn starch
- Salt
Supplies:
How to Make Lemon Meringue Pie
- Prepare the graham cracker pie crust, but do not pre-bake it.
- Preheat the oven to 325°F. In a medium bowl, whisk together the egg yolks and condensed milk.
- Stir in the lemon zest, lemon juice and heavy cream.
- Pour the filling into the prepared pie crust and bake for about 20-25 minutes or until firm. Remove from the oven. Increase oven temperature to 350°F.
- Meanwhile, in a medium bowl, beat the egg whites until soft peaks form (tips curl).
- In another bowl, stir together the sugar, corn starch and salt.
- Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves.
- Spoon the meringue over the hot pie filling.
- Bake for 10 to 12 minutes more or until the meringue is golden.
- Let the pie sit at room temperature for 1 hour and then place in the refrigerator to chill for at least 3 hours before slicing into.
Storage
Store leftovers, covered, in the refrigerator for up to 3 days. This pie is best enjoyed the day it’s made as the meringue will start to wilt over time, but the flavor will still taste great for a few days.
More Picture Perfect Pies
As beautiful as they are delicious, these Picture Perfect Pie Recipes will make an impression at any dessert table!
If you make this Lemon Meringue Pie, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Lemon Meringue Pie
- Prep Time: 15 minutes
- Cooling/Chilling Time: 4 hours
- Cook Time: 30-37 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 slices
Description
Creamy lemony custard in a graham cracker crust topped with toasted fluffy meringue makes this Lemon Meringue Pie a classic sweet-tart treat you’ll adore.
Ingredients
Ingredients:
- 1 (9-inch) prepared graham cracker crust (homemade or store-bought)
Filling:
- 5 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons grated lemon zest (from 1 large lemon)
- 1/2 cup freshly squeezed lemon juice (from 2 large lemons)
- 1/2 cup heavy cream
Meringue:
- 5 large egg whites
- 6 tablespoons sugar
- 1/2 teaspoon corn starch
- Pinch of salt
Instructions
- Prepare the graham cracker pie crust, but do not pre-bake it.
- Preheat the oven to 325°F. In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lemon zest, lemon juice and heavy cream.
- Pour the filling into the prepared crust and bake for about 20-25 minutes or until firm. Remove from the oven. Increase oven temperature to 350°F.
- Meanwhile, in a medium bowl, beat the egg whites until soft peaks form (tips curl).
- In another bowl, stir together the sugar, corn starch and salt.
- Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves.
- Spoon the meringue over the hot pie filling. Bake for 10-12 minutes more or until the meringue is golden.
- Let the pie sit at room temperature for 1 hour and then place in the refrigerator to chill for at least 3 hours before slicing into.
Notes
- Store leftovers in the refrigerator for up to 3 days. This pie is best enjoyed the day it’s made as the meringue will start to wilt over time, but the flavor will still taste great for a few days.
