Fluffy Lemon Meringue Pie

This refreshing Lemon Meringue Pie recipe has the perfect mix of rich filling and light-as-air topping. While we especially love serving this in spring, there's no wrong time to share lemon dessert recipes as tasty as this pie!

Lemon Meringue Pie
Photo: Scott Little
Prep Time:
25 mins
Cook Time:
10 mins
Bake Time:
30 mins
Cool Time:
1 hrs
Chill Time:
5 hrs
Total Time:
35 mins
1 pie


  • 1 recipe Baked Pastry Shell

  • 5 eggs

  • 2 cup sugar

  • cup cornstarch

  • 2 teaspoon finely shredded lemon peel (optional)

  • 1 cup water

  • ¾ cup lemon juice

  • cup butter, cut up

  • 1 recipe Five Egg White Meringue

Five-Egg White Meringue

  • 5 egg whites

  • 1 teaspoon vanilla

  • ½ teaspoon cream of tartar

  • 1 cup sugar


  1. Prepare Baked Pastry Shell; set aside. Separate egg yolks from whites. Set aside yolks for filling and whites for Five Egg White Meringue.

  2. Preheat oven to 325 degrees F. For filling, in a medium saucepan stir together sugar and cornstarch. Stir in lemon peel (if desired), the water, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat.

  3. Lightly beat egg yolks with a fork. Gradually stir half of the hot lemon mixture into the yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter pieces until melted. Cover filling and keep warm.

  4. Prepare Five Egg White Meringue. Pour warm filling into Baked Pastry Shell. Immediately spread meringue over filling; seal to edge of pastry. Using the back of a spoon, add high peaks to the meringue. Bake in the preheated oven for 30 minutes. Cool on a wire rack for 1 hour. Chill for 5 to 6 hours before serving; cover for longer storage. Makes 8 slices.

Five-Egg White Meringue

  1. Allow egg whites to stand at room temperature for 30 minutes. In a mixing bowl combine whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 6 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth). Immediately spread meringue over hot pie filling, sealing to edge of pastry. Bake as directed in recipe.

Nutrition Facts (per serving)

623 Calories
23g Fat
101g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 623
% Daily Value *
Total Fat 23g 29%
Saturated Fat 11g 55%
Cholesterol 167mg 56%
Sodium 283mg 12%
Total Carbohydrate 101g 37%
Total Sugars 76g
Protein 7g
Vitamin C 10.6mg 53%
Calcium 30.3mg 2%
Iron 1.4mg 8%
Potassium 136mg 3%
Fatty acids, total trans 1g
Folate, total 64.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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